Authentic South Indian Puliyogare RiceVeg

1

Heat one teaspoon of oil in a pan.

2

Add the chana dal and roast for a few seconds.

3

Incorporate the mustard seeds, Kashmiri red chillies, and spicy dry red chillies.

4

Stir in the cumin seeds, coriander seeds, and fenugreek seeds.

5

Finally, add the black sesame seeds and asafoetida. Toast all ingredients until the chana dal turns golden brown and fragrant.

6

Remove from the heat, allow the mixture to cool completely, and grind it into a smooth powder.

1

Heat two teaspoons of oil in a pan over low heat.

2

Add the chana dal and urad dal; fry them until they begin to change color.

3

Add the peanuts and continue to fry on low heat to ensure they are toasted and not raw.

4

Stir in two spicy red chillies and a handful of fresh curry leaves.

5

Pour in the tamarind pulp and water. Let the mixture simmer.

6

Add two tablespoons of your prepared homemade masala powder and the jaggery. Cook until the jaggery has fully melted and the mixture has thickened.

7

Season with salt to taste, ensuring there is enough to flavor the rice as well.

8

Add the boiled rice to the pan and toss everything together until the rice is evenly coated with the tamarind-masala mixture.

9

Serve warm.