Kovil Puliyogre!!

Well, that's not the original name!! That's the name given by my cousin Ashvini, to what Amma makes!
'Kovil' in Tamil means temple!
Puliyogre is our speciality and my friends go gaga over it!!
This recipe is on demand from my 'puliyogre craving' intimate friend Navya!
Puliyogre is also called Tamarind rice and is made across India.One of my Oriyan friends said, her mom used to make it while they were to travel!! 'Puli' in Tamil meaning tamarind/imli and 'ogre' meaning rice!
Directly, from Amma's kitchen's treasure chest !!
To make the gojju or the concentrate paste...

Ingredients:-

1. A palm full tamarind,soak for 1day,donot add too much water and extract as much as possible.
2. Red chillies-3 or 4.
3. Asafoetida-1 pinch
4. Mustard seeds- 1tsp
5. Jaggery/gud/bella- 1 small ball or as desired.
6. Rasam powder- 5 tsp or as desired.
7. Salt to taste
8. Oil- 6 tblsps

Method-

Heat oil in a thick bottom pan, add mustard seeds,asafoetida and red chillies.

Now add the tamarind extract to it.

• Stir occassionally until it thickens and boils.
• Add salt, Rasam powder,Jaggery and curry leaves.
• Allow it to finely boil.Keep tasting it while making.It has to be sour,but should also have the right amount of sweetness and spice in it. Stir occassionally until it becomes like a thick paste['lehya' consistency].
• Switch off the stove. You can store this gojju once it cools down,while keeping it refrigerated for over a year!

To make our final product :)

1. Mustard seeds-2 tsps
2. Asafoetida- 1 pinch
3. Bengal gram/kadale bele- 2 tsps
4. Groundnuts/mumphali- 1 fist full [this is the essence of the taste:)]
5. Curry leaves- a big bunch
6. White Til/bili yellu- 3 tblsps
7. Jaggery/gud/bella- 1 small ball
8. Rasam powder to taste
9. Salt to taste
10. Oil -4 tsps
11. Oil- 2 tblsps[for mixing later]
12. Grated coconut and coriander leaves for garnishing!
    

• Make rice, spread it and allow it to cool.
• While it cools, you can get the rest ready!!
• Fry the til without oil till light brown and the fragrance is gained.
• Along with the til add the jaggery and dry grind it and keep aside.
• Heat oil in a pan and add the mustard seeds, wait till it splutters.
• Then add 2-3 dry red chillies[optional].Add the bengal gram and groundnuts.
• Once they are light brown, add curry leaves.
• Fry while stirring.
• Pour this and the til powder over the cooled rice.
• Add salt, rasam powder, oil.
• Add the gojju or the tamarind paste.
• Mix them all well and garnish with grated coconut and coriander leaves!!
  
  Tips-
  Best dish for travelling...you could add grated dry coconut[copra/kobbari/coppara tenga] instead of coconut as it will keep the rice edible for a longer time!
  The quantities of ingredients mentioned above vary according to the quantity of rice to be made.Check taste before serving.

This is a fantastic dish that can also be made with the mixes that are readily available in the market, the above mentioned method is the traditional method. The method on the pack of the powder may vary since it is quick-make!

If you have liked this, do let me know!!

Have a great time!!

Love

Suj