மேல்கோட்டை பெருமாள் கோவில் புளியோதரை I Melkote Perumal Temple puliyogare

INGREDIENTS FOR MELKOTE PULIYOGARE:
Cooked rice
Puliyogare gojju (Pulikkachal)
Puliyogare pudi (Mael podi)
Ingredients for gojju:
Tamarind - tennis ball size - 2
Achu vellam (Moulded jaggery) - 2 pieces (approx.1 cup)
(Note:The achu vellam which we get in TN is small whereas in Karnataka we get big ones too.)
Til oil / Gingelly oil - 1/2 cup
Grated or finely chopped dry coconut (Kopparai) - 1 tablespoon
To temper in gingelly oil:
Mustard seeds
Groundnuts
Kondakadalai (Black chenna)
Dry red chillies
MSG brand asafoetida
Curry leaves
Cashews
Ingredients for Puliyogare pudi:
Coriander seeds - 1/4 cup
Dry red chillies (Byadge variety) - 1/4 cup (cut into pieces and measure)
Gram dhal (Kadalai paruppu) - 1/8 cup
Turmeric stick - 1" piece or Turmeric powder - 1 teaspoon
Urad dhal - 1 tablespoon
METHOD:
Crush jaggery. Soak tamarind and jaggery in lukewarm water and extract thick pulp. Heat a heavy bottomed pan and add the extracted pulp. Stir frequently and allow it to boil until it becomes like a paste. Now add the temperings and keep aside. This is the temple style puliyogare gojju.
Click here for home style karnataka iyengar puliyogare gojju.
Click here for home style Iyengar Puliyodharai.
In a kadai, dry roast the ingredients given for mel podi one by one and powder it when cool. This is the puliyogare podi.
Soak rice alongwith turmeric powder for half an hour. Cook rice in such a way that the grains are separate and not sticky. In Tamil, we say it as 'killu padham'. Spread the cooked rice in a plate, add fresh gingelly oil and allow it to cool. When cool, add gojju, mel podi and salt to the cooked rice, according to requirement. Mix gently without breaking the grains. Garnish with dry coconut and Tulasi. Offer it to Perumal. Melkottai / Melkote / Melukote special puliyogare is ready