Why Make Homemade Puliogare Powder?
Before diving into the recipe, you might wonder: why bother making puliogare powder at home when you can buy it from stores? While store-bought versions are convenient, they often contain preservatives and lack the fresh flavor of homemade spice blends. Making puliogare powder at home allows you to control the quality of the ingredients and adjust the spices to your liking. It also ensures that your dish has a personal touch that no packaged version can replicate.
Ingredients You Will Need
Here’s a list of ingredients you’ll need to make approximately 100 grams of homemade puliogare powder. Most of these are common spices you likely already have in your kitchen:
Dry red chilies – 10 to 12 (depending on how spicy you like it)
Coriander seeds – 4 tablespoons
Chana dal (Bengal gram) – 2 tablespoons
Urad dal (split black gram) – 2 tablespoons
Fenugreek seeds (methi) – ½ teaspoon
Black peppercorns – ½ teaspoon
Sesame seeds – 2 teaspoons
Cumin seeds (jeera) – 1 teaspoon
Mustard seeds – 1 teaspoon
Asafoetida (hing) – ¼ teaspoon
Curry leaves – A small handful (10 to 12 leaves)
Turmeric powder – 1 teaspoon
Tamarind (optional) – Small piece or 1 teaspoon dried tamarind powder (optional, but enhances the flavor)
Salt – To taste
Preparing the Ingredients
Before we begin roasting the spices, make sure to gather all the ingredients and have them ready. For maximum flavor, it’s crucial that the spices are fresh and high-quality. If you’re using store-bought spices, check that they haven’t expired or lost their aroma. Wash the curry leaves and pat them dry with a towel. If you’re using tamarind pulp or fresh tamarind, remove any seeds and fibers
Step-by-Step Recipe for Homemade Puliogare Powder
Now, let's walk through the process of making puliogare powder, step by step.
Step 1: Dry Roasting the Spices
Dry roast the red chilies: Heat a heavy-bottomed pan or skillet on medium heat. Add the dry red chilies and roast them until they become crisp and turn slightly dark in color. Make sure they don’t burn as this will impart a bitter taste. Set them aside once done.
Roast the dals: In the same pan, dry roast the chana dal and urad dal. Stir continuously until they turn golden brown and release a nutty aroma. Roasting the dals properly is important, as it adds a crunchy texture to the powder and deepens the flavor.
Add the coriander seeds: Add the coriander seeds to the pan and roast until they turn golden. Coriander seeds are the backbone of puliogare powder, so give them enough time to release their full flavor.
Toast the sesame seeds: Next, add the sesame seeds. Sesame seeds are delicate, so be sure to roast them on low heat. They should puff up slightly and turn light brown, at which point you can remove them from the pan.
Roast the remaining spices: Now, add the fenugreek seeds, cumin seeds, black peppercorns, and mustard seeds. Roast them until the mustard seeds start popping, and the rest of the spices become fragrant.
Add the curry leaves: Finally, toss in the curry leaves and roast them until they become crispy. Fresh curry leaves add a wonderful aroma and flavor to the puliogare powder.
Asafoetida and turmeric: Once all the spices are roasted, turn off the heat and add the asafoetida and turmeric powder to the hot pan. The residual heat will activate the spices without burning them.
Step 2: Grinding the Spices
Once all the spices have been roasted and cooled, it’s time to grind them into a fine powder.
Use a spice grinder or blender: Place all the roasted ingredients, including the tamarind (if using), in a spice grinder or blender. Grind them into a fine or slightly coarse powder, depending on your preference.
Taste and adjust seasoning: At this stage, taste the puliogare powder and adjust the salt to your liking. You can also add more chili powder if you want extra heat.
Store in an airtight container: Transfer the puliogare powder into a clean, dry, airtight container. Store it in a cool, dry place, away from direct sunlight. This homemade spice blend can stay fresh for up to 3 months, but for the best flavor, use it within a month.
How to Use Puliogare Powder
Now that you’ve made your own puliogare powder, it’s time to put it to use! Here’s a simple way to prepare puliogare (tamarind rice) using your homemade spice mix.
Ingredients:
Cooked rice – 2 cups (preferably cooled and slightly grainy)
Tamarind extract – 2 to 3 tablespoons
Oil – 2 tablespons
Mustard seeds – 1 teaspoon
Peanuts or cashews – A handful
Curry leaves – A few fresh leaves
Puliogare powder – 2 to 3 tablespoons (depending on taste)
Salt – To taste
Method:
Prepare the tamarind base: Soak tamarind in warm water for 10 to 15 minutes. Extract the juice and set it aside.
Temper the spices: Heat oil in a pan and add mustard seeds. Once they start to splutter, add peanuts or cashews, and fry until they turn golden. Add fresh curry leaves for a burst of flavor.
Cook the tamarind: Pour the tamarind extract into the pan and cook it on medium heat until the raw smell disappears. Add salt to taste.
Add the puliogare powder: Stir in 2 to 3 tablespoons of your homemade puliogare powder. Mix it well with the tamarind base, and cook for another 5 minutes.
Mix with rice: Finally, add the cooled rice to the pan and gently mix everything together, ensuring the rice is evenly coated with the tamarind mixture and spices.
Serve: Garnish with extra fried peanuts or cashews, and serve the puliogare with a side of yogurt or crispy papadams.
Customizing Your Puliogare Powder
The beauty of homemade puliogare powder lies in its versatility. You can experiment with the spice levels by increasing or reducing the number of chilies. If you love a nutty flavor, try adding a little more sesame or even a handful of roasted coconut for an extra layer of richness. You can also make it milder for kids by cutting back on the spice and balancing the flavors with more tamarind.
Conclusion
Making your own puliogare powder from scratch is a rewarding experience. Not only does it allow you to enjoy the freshness and authenticity of this beloved South Indian spice blend, but it also enables you to experiment and make the recipe truly your own. So, the next time you’re craving some puliogare, skip the store-bought packets and try your homemade version instead.
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