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Wednesday, February 11, 2015

Mango Ginger Puliogare

Mango ginger is not a very common spice and quite a few folks would have never come across it. Belonging to the ginger family and possessing a smell that mimics mangoes, it is usually added in chutneys and some pickles too. And in Odisha, I have seen people frying it up and adding it to farsan, chat, dal, etc. I feel that it does lend a special flavour to any dish.

However when I was making Pulihora or Puliogare yesterday, I realized that I was out of the spice powder. There was no time to go to a shop or make a batch myself at home, so I made a rather simple recipe by adding mango ginger instead of any spice. Of course, I put in the usual tempering but nothing else. And my family was blown away with the result. Even my three year old loved it.

Read on for the recipe -






Preparation Time - 20 mins

Ingredients -


  • 1  1/2 cup cooked rice
  • 1 1/2 tsp mango ginger
  • 1 tsp tamarind juice (adjust as per taste)
  • 2 tsp sugar
  • 1 sprig curry leaves
  • 1/3 tsp mustard seeds
  • 4-5 fenugreek seeds
  • a pinch of asafoetida
  • 2-3 dry red chilis (byadgi)
  • a handful of peanuts
  • 2 tsp oil
  • salt to taste
  • cilantro for garnishing

Preparation - Cook the rice in a regular manner (pan/pressure cooker/electric cooker). Keep aside for 5 mins.

Cooking - Heat the oil in a wok. Add the peanuts and fry for 1-2 mins. Remove and keep aside.

Add the broken red chili, mustard seeds, fenugreek seeds, curry leaves and asafoetida to the same wok. Fry for 30 secs.

Add the tamarind juice, 3-4 tbsp water, salt and sugar. Let it boil for 2-3 mins till it turns thick.

Add the cooked rice and mango ginger. Mix in. Cook for 2 mins.

Finally mix in the peanuts and cilantro. Remove from flame.

Serve hot !! (I served it with a brinjal raita /dahi baigana)


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