Puliyogare Paste

Ingredients:

Tamarind – 1 lemon size

Coriander seeds – 2 tsp

Channa dal – 4 tsp

Fenugreek seeds – ½ tsp

Asafoetida – 1 pinch

Red chili – 5  nos.

Gingely oil – 4 tsp

Peanuts – 4 tsp

Curry leaves – 6 nos.

Black pepper – 1 tsp

Procedure:


Roast the coriander seeds, channa dal, Red chili (2 nos.), fenugreek seeds, black pepper separately one by one in a dry heated pan.Once it cools off grind to a coarse powder.

In a medium flame in a  large heavy bottomed vessel or pan or pressure cooker ,add the gingely oil,asafoetida,curry leaves,peanuts,red chili (3 nos.) fry for a minute.

Soak the tamarind overnight and grind in a mixer to a thick consistency.Now use a filter  the tamaraind extract to the oil with its contents.

Now cook in medium flame until it reduces to half then add the powder to it and cook for 5 mins in simmer. Remove from the heat.

Add this to the cooked rice and enjoy.

Note: cooked rice ratio – 1 cup of rice : 2 cups of water