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Puliogre is a rice main course dish in south indian cookery which is very highly regarded ... It is very spicy and stays for relatively long periods .. so is also taken out on outings ... there are many varieties of this dish and ways of preparation and the one described here is the mysore iyengar\'s version ... I have already posted two videos ..one for making the puliogre gojju and another for making the rasam powder... these two are the important ingredients of this recipe and using these, this is how you make the puliogre:
Cook and cool rice and place it in an open large mouthed vessel ( this is so that you would be able to mix well )
Take some cooking oil in a frying pan, and when the oil is hot .. add black mustard seeds, karepak, chana ( gram dall with husk ), and peanuts and wait till the peanuts get fully fried... when fully fried... add about two table spoons of roasted and finely ground dhaniya powder, two table spoons of roasted and finely ground sesme seeds, and about 5 teaspoons of the puliogre gojju and mix thoroughly for about a minute.. ( not too long, as you would loose all the flavour ) . Then transfer the contents to the vessel containing rice, add a little salt, and copra gratings, and mix thoroughly after cooling for some time ..Allow the mix to cool to room temperature and mix thoroughly again, and then
EAT !
Note: Puliogre has so many ingredients totally, that getting the right taste would take some trial and error before you hit it off according to your taste and with the quality of ingredients that you have.. dont get discouraged ! According to me, this is a dish worth living for ( or dying for ), and it is a preparation worth all the trouble .... If you find it very spicy, you could use yogurt ( curds ) as a side dish ..in fact some people always have it with curd as a side dish .. then, peas and peanuts have a tendency to explode while being fried.. be careful ! |
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