Puliyogare is an authentic south Indian rice variety. It is usually served in Temples across south indian, especially Lord Vishnu temples and it tastes divine. Trust me you end up buying more and more of this whenever you visit south indian temples. The tamarind paste is extracted and is added to a tempering of mustard seeds, urad dhal, cashews and peanuts. Then let it boil for about 5 minutes with salt and turmeric powder. The boiling tamarind extract is added to a fine ground powder of channa dhal/bengal gram, sesame seeds, dhaniya seeds/coriander seeds, red chillies and few other spices. This forms a thick paste. Optionally, you can add jaggery to it. Ingredients: 3-4 tbsp gingely oil salt to taste 1 tsp hing/asafoetida 1 tbsp powdered palm jaggery or chunks, optional 1 cup tamarind extract For tempering: 1 tsbp channa dhal/bengal gram 1 tsp mustard seeds 1 tsp split black gram/urad dhal 15 cashews 15 peanuts 2 sprig of curry leaves 2 dried red chillies For r...