Puliyogre

Preparation :40 mins


Ingredients:

• Kadale bele/Channa dal - 4 sp
• Uddina bele/Urad dal -  4sp
• Jeerige/Jeera - 4sp
• Methya/fenugreek - 1sp
• Dhaniya/Coriander seeds / 4sp
• Menasina kai/Red chilies - around 20 (say if its 20 = 15 byadgi + 5 guntur)
• Kappu ellu/Black til - 4 -5 sp
• Bella/Jaggery - Lemon size
• Hunase hannu/Tamarind  - 2 lemon size
• Kobbari/ Dry coconut - 1 small bowl (grated)
• Oil - 1 small bowl
• Engu/Hing - A pinch
• Kadale beeja enne/ellenne/Ground nut oil/til oil - 3 sp (Taste enhancer)
• Rice - 1 bowl (cooked)

For Seasoning

• Mustard seed - 1 sp
• Kadale beeja/Groundnut - 1/2 small bowl
• Oil - 6 sp
• Curry leaves - few
• Kadalebele/Channa dal - 1sp
• Uddina bele/Urad dal - 1 sp
• Byadgi menasina kai/red chilies - 4 (cut into pieces)

Method:

1. To Prepare powder

• Heat thick bottom pan on medium flame. Roast uddina bele/urad dal, kadalebele/channa dal, jeerige/jeera, ellu/til, menthya/fengreek, dhaniya/coriander seeds, red chilies on low flame till they are very light brown. All ingredients must be roasted separately.
• Urad and channa can be roughly powdered.
• Jeera, fenugreek, coriander seeds and red chilies are finely powdered and mixed with urad and channa powder.
• Ellu/til is roughly crushed and keep it separately.

     2. To Prepare gojju

• Hunase hannu/tamarind is soaked in water and prepare thick pulp of it up to 2 bowl.
• In a thick bottom pan heat the hunase hannu rasa/tamarind pulp till it boils well.
• Add Bella/jaggery and continue to boil, it should be of thin sauce in consistency.
• Add salt to taste and above prepared puliyogre powder and mix well without forming lumps.
• Add oil, mix well and allow to cook for few mins. It should be of thick sauce in consistency, when gojju is cooked completely you can see that oil separated at the edges. 
• Puliyogre gojju is ready, you can store this in a clean glass/porcelain jar and can add seasoning when you need to mix with rice.

     3. For Seasoning:

• Heat around 8 - 10 sp of oil in a pan
• Add mustard seed and allow them to pop well, add a pinch of hing.
• Add Kadalebele/channa dal, uddinabele/urad dal, kadalebeeja/ground nut and fry well on low flame till nice light brown.
• Add red chili pieces and curry leaves and fry till leaves are crisp.
• Add puliyogre gojju to seasoning and saute well.
• In a big bowl add well cooked rice(grains should be separate), add the required quantity of seasoned poliyogre gojju, kobbari/grated dry coconut, ellu pudi/roughly crushed black til powder, and 3 -4 sp of groundnut oil/til oil, mix well.
• Serve along with fresh curd