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Puliyogare is a flavorful Indian dish that captures the essence of traditional home cooking. This family recipe is passed down through generations and remains a cherished part of Indian culinary culture.
Heat the vegetable oil in a pan over medium heat. Once hot, add mustard seeds and let them splutter.
Add chana dal, urad dal, peanuts, dried red chilies, and curry leaves. Sauté for 2–3 minutes, stirring constantly, until the dals turn golden brown.
Lower the heat to medium-low and add asafoetida, tamarind pulp, jaggery, puliyogare powder, and salt. Stir well.
Allow the mixture to cook for 4–5 minutes until oil begins to separate and the raw tamarind smell dissipates. Stir frequently to prevent sticking.
Add the cooked rice and gently fold it into the spice mixture, ensuring the rice is coated evenly. Cook on low heat for 2–3 minutes, then turn off the heat and let it rest, covered, for 5 minutes before serving.
