INGREDIENTS: Pepper corns - 1/2 tbl spn, Fenu greek seeds (menthulu) - 1/2 tbl spn, Urad dal (vuhiballu/vudhipappu) - 2 tbl spns, Seasame (white nuvvulu) - 2 tbl spns, Hing (inguva) - 1/2 t spn, Turmeric (pasupu) - pinch, Red chillies, Salt, Oil, Jaggery (bellam) , Tamarind paste, Cooked rice, Coriander
PREPARATION:
- Place frying pan on flame
- Roast pepper corns, fenu greek seeds, urad dal, seasame
- Off flame, add turmeric, hing and mix well
- Cool all the ingredients
- Add them into mixy jar, along with it add red chillies, salt, jaggery and grind to fine powder
- In the same frying pan add 12 table spoons of oil
- Add red chillies, few green chillies (optional), fry well
- Add tamarind pulp as required , make sure it is very thick and not watery
- Let it boil for 20 minutes
- Add the grinded powder, mix well
- Leave for 7-10 minutes, close the lid
- Keep on mixing in middle, maintain medium flame
- Once when you observe the oil floating at the corners. it an symbol that the paste is ready
- Make sure that the paste is not very liquid / dilute
- Dish out to an bowl, this can be stored
- Mix the paste with cooked rice when required
- Let it stay for halfen hour to taste still more good
- Mouth watering puliogare is ready
- Tastes as prasadhams that is similar to tirumala balajii temple
- Pepper puliogare is now ready to serve
- Garnish with coriander and serve ...
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