Who doesn't like temple puliyogare.. the taste is just awesome may be it is because it's been consecrated and is offered as a prasad..
I have tried to recreate it many times. Finally have come a little bit closer to the dish.
So here is the recipe for it...
Ingredients:
Tamarind - 1 lemon size
Jaggery - 1 large size
Sambar powder - 4 tsp
Curry leaves - 10 to 20
Chilli powder - 1 tsp
Black sesame seeds - 4 tsp
Channa dal - 3 tsp
Jeera - 1 tsp
Pepper - 1 tsp
Salt to taste
Cooked rice - 2 cups
For tempering:
Oil - 2 tbsp
Mustard seeds - 1 tsp
Channa dal - 1 tsp
Urad dal - 1 tsp
Groundnut - 1 tbsp
Turmeric - 1/2 tsp
Method:
Soak the tamarind in a cup of water for around 2 hours or you can also soak it in hot water for 30 mins.
Squeeze all the juice from the tamarind. Take a heavy bottom pan and add to it. Keep it on medium flame. Once it starts to boil, add jaggery powdered and also required amount of salt.
Let it start cooking for some time till it thickens. It should form a paste like consistency. Add curry leaves to it. Meanwhile roast the sesame seeds in a separate pan in low flame. Powder it and keep ready.
Also roast separately Channa dal, jeera and pepper and powder them. Once the tamarind paste thickens, add sambar powder and sesame powder to it. Mix well and switch off the flame after two minutes.
Now take a pan and add oil to it. Once hot add mustard seeds, Channa dal and urad dal to it.
Also add turmeric and ground nut and fry till ground nut turn crisp and fried.
Once all the elements are ready.. spread the rice in a large bowl. Add 4 tsp of the cooked paste, 2 tsp of channa dal powder and and the tempering and mix everything properly.
This is one dish which tastes equally nice when served both hot and cold..
Enjoy the dish...
Happy cooking!!
