Tuesday, June 25, 2013

Puliyogare - Potato Peas Fry

This post was sleeping in my folders for months and I wanted to post it at least now. This is a ready-to-pack lunch recipe. Puliyogare/puliohare is something which is made out of tamarind paste. We can store the paste for weeks and there is no need to refrigerate it. I love the puliyogare which is prepared by Iyengars. The one, which is made in Triplicane Parthasarthy temple, is such a divinely food.

Amma makes it for most of the picnic we go, since it don’t get spoil very easily. The combination for this rice is definitely potato fry which most of u will accept. I just wanted to share both these on-the-go recipe and here it goes.


2 cups of cooked rice
Tamarind (lemon sized)
1-2tbsp sesame oil
1-2 dry red chillies
1tsp turmeric powder
Generous pinch of asafoetida 
To roast and grind
7- 8 dry red chillies
1tsp fenugreek seeds
2tsp coriander seeds
To temper
1tsp mustard seeds
1 ½ tsp urad dal
1tsp channa dal
Curry leaves
Few cashew nuts and peanuts                            


  • Dry roast the items given. Allow it to cool and grind into a fine powder. Set aside.

  • Soak tamarind in 2 cups of warm water. Extract thick juice from it. Add salt,hing and turmeric powder to the juice. Mix well.
  • In a sauce pan heat sesame oil and add tamarind juice to it. Allow it to boil and simmer the stove to low flame. Reduce the juice to half of it (as shown in the pic). Add red chillies to the tamarind juice if u need more spice.

  • Once it is reduced store in a clean air-tight container for weeks. No need to refrigerate.

  •  In a mixing bowl place cooked rice. Make sure the rice is not hot. Take required amount of the paste and mix it with the rice.
  • Also mix the ground powder on top of the rice. Add as required.

  • Temper the items given and add it to the rice.

Linking this Recipe to: Cooking with Seeds Rice Event 

 Potato Peas Fry


2 potatoes
1 onion
2 tomatoes
½ cup soya chunks
1tbsp sweet peas
1tsp chilli powder
1 tsp coriander powder
½ tsp turmeric powder
½ tsp mustard seeds
¼ fennel seeds
Coriander leaves (to garnish)


  • Pressure-cook the potatoes, remove the skin and chop into small cubes.
  • In a wok heat oil and splutter mustard seeds and fennel seeds.

  • Add the finely chopped onions and fry till transparent. Cook the tomatoes till mushy.

  • Now add chilli powder, turmeric powder, coriander powder to it and mix well.

  • Add little of water to it along with sweet peas and soya chunks. Allow it to boil.
  • Then add the boiled potatoes. Combine it well and roast till it turns golden brown by adding little of oil to the sides.

  • Garnish with coriander leaves.

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