Start by preparing the tamarind extract. Soak the tamarind in 150 ml of warm water for about 15-20 minutes. Once it softens, squeeze and extract the pulp, discarding any seeds or fibres. Set the tamarind extract aside.
Add salt to the water and allow it to boil. Cook the rice in this pot and allow it to cool.
Dry roast the following ingredients separately until they become fragrant and lightly brown:
Coriander seeds
Fenugreek seeds
Urad dal
Bengal gram (chana dal)
Black pepper
White sesame seeds
6 dried red chilies
Allow the roasted spices to cool down. Then, grind them into a fine powder using a grinder. This spice mix can be used to make dishes like puliogare by mixing it with cooked rice.
In a pan, heat some gingelly oil (sesame oil) over medium heat. Add mustard seeds and curry leaves and let them splutter.
Add peanuts to the hot oil and roast them until they turn golden brown and crispy.
Next, add 5 round red chillies to the pan and sauté briefly.
In a pan add the tempering, stir in the tamarind extract, turmeric, asafoetida (hing), and 2 tablespoons of the ground spice mixture that you prepared earlier. Mix everything well. Allow the mixture to simmer and cook until the raw smell of the tamarind disappears, and the oil starts to separate from the mixture. This may take around 10-15 minutes.
Store the remaining spice mixture for the next use in an air-tight glass container.
Once the mixture is well-cooked, add jaggery to balance the flavours. Adjust the amount of jaggery to your taste preferences.
Cook for a few more minutes until the jaggery is well incorporated, and the mixture thickens. Once the rice is cooled, add 1 tsp of oil, add all the tempered ingredients and the tamarind mixture. Mix well. Adjust the salt according to your preference.
Puliogare is ready to serve.