• Take 2 cups of cooked rice in a broad vessel. Spread the cooked rice and allow it to cool off completely.

Soaking Tamarind

• Soak tamarind in 2 cups of hot water for 10 mins. After 10mins, squeeze and extract thick juice of tamarind and set aside.
  

Preparing Grinding Ingredients

• Heat a pan. Add cumin seeds and fry till its dark brown. Take it aside in a plate.
  
• In the same pan, next add coriander seeds and fry till the seeds become slightly dark brown. Take this aside in the same plate.
  
• Next, add urad dal and pepper fry till dal turns golden brown and take it aside.
  
• Now, add red chili and fry the chili till it puffs up. Take it aside.
  
• Then, add sesame seeds and fry till it sputter. Take it aside.
  
• Next, add dry coconut and fry till the coconut turns slightly brown.
  

Grinding

• Allow all the grinding ingredients to cool off completely and take it to mixer jar. To the grinding ingredients, add roasted gram to the mixer jar. Grind everything to a smooth powder.
  

Cooking Puliyogare

• Heat a heavy bottomed pan. Add the tamarind extract along with turmeric and salt.
  
• Allow the tamarind extract to boil for 5 mins to get rid the raw smell of tamarind juice. Add the ground puliyogare spice powder to the boiling tamarind and give a good mix so it gets nicely incorporated with the tamarind juice.
  
• Allow the puliyogare to become thick like a thokku consistency. Add grated jaggery and give a good mix. Switch off the flame.
  

For Tempering

• Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add asafoetida and give a mix. Next, add red chili, peanuts and fry till peanuts are slightly brown. Add few curry elaves and swtich off the flame.
  

Finishing Puliogare

• Add the tempered ingredients to the puliyogare gojju and give a nice mix.
  

Serving

• Add 3-4 tablespoon of Puliyogarai gojju to the cooked rice. Mix gently without mashing the rice. Add extra gojju if you need. Delicious Melkote Iyengar Puliyogare Ready!!