Puliyogare/ gojju / Puliyotharai Rice

Puliyogare is nothing but tamarind rice, its traditional  South Indian dish  served in temple as PRASADAM, Whenever we go to famous Renganathar temple in island city , I dont forget to get puliyogare, it has a divine taste which I have'nt tasted elsewhere, am drooling even while writing about it.

  Its convenient to  take gojju rice when going to picnic , as it shelf life is two days and its combination with potato chips is mouth watering. 

  

                          
Ingredients:
   1 cup of thick tamarind extract
   1/4 tsp of mustard seeds
   2 tbsp of sesame oil
   1 tbsp of channa dal
   1/2 tbsp of  roasted peanuts
   3-4 red chilli
   2 tsp of jaggery powder
   1/2 tsp of hing powder
   2 sprigs of curry leaves
   salt to taste

 Grinding:
  1 tbsp of channa dal
  1 1/4 tbsp of coriander seeds
  1/4 tsp of fenugreek seeds
  1/4 tsp of sesame seeds
  4 red chilli ( depending on type of chilli and your taste buds)

Method:

•  In a pan dry roast the , ingredients given in "GRINDING" column , in low flame until you get aroma or light brown, rest it for 2 mins, once cooled , grind to coarse powder.
• In a heavy bottomed kadai, heat sesame oil , let mustard splutter, add channa dal, red chilli, hing, roast it until brown , add hing, curry leaves.
• Pour the tamarind juice, salt and cook until it boils  well for 5-7 minutes. Now it would start oozing oil, now add jaggery, salt an mix well.
• Tip in the dry roasted  powder and mix well.
• Turn down the flame ,  mix well the powder , cook stirring frequently until oozing oil  and switch it off.
• Store this mix in a container , once it is cooled and mix with cooked rice whenever needed.
• Serve it with papadams.