Skip to main content
By
Post a Comment

PULIOGARE POWDER

By



  Preparation time:30 min, Cooking time: 45 min

   INGREDIENTS:

SI NO
CONTENTS
QUANTITY
1
BLACK SESAME SEEDS
1/2 CUP
2
CHANA DAL
1/2 CUP
3
URAD DAL
1/2 CUP
4
CUMIN SEEDS
2 TBSP
5
CORIANDER SEEDS
2 TBSP
6
FENUGREEK SEEDS
1 TBSP
7
PEEPER CORNS
1 TBSP
8
TAMARIND
1 CUP
9
JAGGERY
½ CUP
10
ASAFOETIDA
1 TSP
11
TURMERIC
1 TSP
12
SALT
1-2 TBSP
13
BYADAGI DRY RED CHILLI
150 GRAMS
14
WHOLE  DRY RED CHILLI
200 GRAMS





















METHOD:

1. Heat the oil in a pan, fry peppercorns and red chilli's separately.
 Dry roast the remaining ingredients and put it on the same plate or bowl.
2. Roast tamarind on low heat till it gets soft and crisp.


3.Blend all the roasted ingredients except jaggery and tamarind in a mixer or grinder, into fine powder.

 4. Finally add tamarind and jaggery and Salt with one cup of  ground powder and regrind it.

TIPS:
You can make little variations of chilli's , tamarind, jaggery and Salt quantity according to your taste.
Tamarind and Jaggery sticks to the ingredients and it won't grind well. finally add with ground powder and re grind it and mix together.
OR you can grind all the ingredients separately and mix together; it’s up to your choice.
Once you grind the mixture, Store it in air tight container and use, You can store this powder till 2-3 weeks or more.

 Check my blog for PULIOGARE recipe.







Labels:

Comments

Post a Comment

please do not post spam link in the box.

Popular posts from this blog

SIHIKUMBALAKAYI, AVAREKALU TOVVE / PUMPKIN AND LILVA BEANS CURRY

By
Pumpkin and lilva beans curry is a great combination blended with spices and dry coconut. It tastes great with  chapati  or rice. Today I thought of making and sharing this recipe which I have learnt from my mom.   Preparation time:20min,  Cooking time:30min,   Serves:4-5     INGREDIENTS: SI NO CONTENTS QUANTITY 1 Red PUMPKIN 200 GMS 2 LILVA BEANS 1 CUP 3 RED CHILLIES (Byadagi) 10-12 4 CORIANDER SEEDS 2 TBSP 5 URAD DAL 2 TBSP 6 PEPPER CORNS 10 7 CUMIN SEEDS 1 TSP 8 METHI SEEDS 1 TSP 9 DRY COCONUT 1/4   CUP 10 CINNAMON STICK 2-3 11 ASAFOETIDA 1/8 TSP 12 CURRY LEAVES FEW 13 MUSTARDS SEEDS 1 TSP 14 OIL ...
2 comments
Read more

TOMATO KAI GOJJU/ GREEN TOMATO CURRY

By
Preparation time: 20 min,  Cooking time: 20 min, Yield: Serves: 4-5 SI NO CONTENTS QUANTITY 1 GREEN TOMATOES 4-5 2 GRATED COCONUT 1/2 CUP 3 CHANA DAL 1 TSP 4 URAD DAL 1 TSP 5 MUSTARD SEEDS 1 TSP 6 DRY RED CHILLIES 8-10 7 ASAFOETIDA/ HING 1/8 TSP 8 CURRY LEAVES FEW 9 MASHED JAGGERY 1/4 CUP 10 OIL 2-3 TSP 11 CILANTRO FEW 12 SALT TO TASTE METHOD: Heat 1 tsp of oil in pan, add chana dal, urad dal, curry leaves, coriander leaves, asafetida and red chills and fry till aromatic.  Or light brown. Add grated coconut to fried ingredients adding little water, make a fine paste and keep it aside. Heat the oil in pan add mustard seeds, when it splutters, add chopped green tomatoes, add little water ,...
Post a Comment
Read more

Palak soppina akki rotti/Palak/spinach rice flour rotti

By
 Preparation time: 20 min, Cooking time: 40 min, Serves: 3-4  INGREDIENTS: SI NO CONTENTS QUANTITY 1 SPINACH/PALAK LEAVES ½ BUNCH 2 RICE FLOUR 2-3 CUPS 3 CURRY LEAVES FEW 4 GREEN CHILLI’S 4-5 5 OIL 2-3 TBSP 6 SALT TO TASTE METHOD: 1.In a mixing bowl add Rice flour, chopped palak/spinachleaves,curry,leaves,green chilli’s and salt.Mix it well with half glass  of water little by little.Kneed  well  to make soft dough. 2.Spread little oil on tava/griddle, take medium ball size dough and place it  on  the center of griddle. Start pressing the dough gently from the center  of  the skillet consistently. 3.M ake a medium circle rotti, and small holes as shown in the picture.  Drizzle ½ tsp of oil over the rotti. Cover with the lid, place the griddle...
2 comments
Read more