Andhra Puliogare

Puliogare is one variety rice that pops up in mind when ever I think of it. Being a south- Indian with various options for one pot meal, Puliogare stands first  when we are planning travel or a potluck. Though it is a known recipe for every one, there are numerous ways of preparing it.

In Tamil Nadu, it is prepared by either making pulikaichal / thick tamarind paste infused with spices, or directly in a pressure cooker. It is prepared in a different way in parts of Andhra. I have adopted the Andhra way of making this puliogare. It tastes yum when paired with any spicy potato curry or thogayal. When you are bored with making kuzhambu / poriyal daily, take a break from it and try this tasty puliogare.

Instructions

1. Wash and pressure rice for three whistles. Allow the rice to cool down by spreading on a plate.
2. In a Kadai, add oil and roast peanuts, cashews. set them aside. Slit the green chili lengthwise and chop the ginger finely.
3. In the same Kadai, add oil and once it shimmers, add mustard seeds, Urad dal, red chilli, slit green chillies, ginger and curry leaves.
4. Extract a thick pulp from tamarind and add it to the Kadai. Simmer the stove and allow it to boil. Add turmeric powder, asafoetida, and required salt to taste.
5. Allow it to simmer for 5 – 7 mins. When it comes to a semi- paste consistency, add the cooked rice and switch off the stove”;