1 cup cracked wheat (Tuta Genhun, Gothum rava)
2 cups water or as needed
3 tablespoon sesame oil (also called til oil or nalla ennai)
1/2 teaspoon mustard seeds
2 teaspoon channa dal
4 whole red chilies or to taste
1/4 cup roasted and unsalted peanuts
1 teaspoon dry methi leaves (kasoori methi)
a few curry leaves or cilantro leaves
1/2 teaspoon turmeric powder
1 pinch of asafoetida
1/4 cup water
1 teaspoon salt
2 tablespoon tamarind concentrate
1/2 cup grated carrots
Preparation:Heat a pan with water add the cracked wheat and cook until it has become soft and cooked. Takes about 15 minutes. After it is cooked keep it aside to cool for about 10 minutes.
To Season: Heat a pan with 3 tablespoon of oil, add mustard seeds, channa dal and whole red chilies and wait for the mustard seed to pop. When the mustard seeds pop add the turmeric powder, asafoetida, dry methi leaves and curry leaves saute for a few seconds, add water and salt and let the water come to a boil. When the water starts boiling add the cooked cracked wheat mix thoroughly and serve. As a option you can add grated carrots at the end.
Puliogare is normally made with rice. This recipe has be adapted to use cracked wheat.
Serves 4. Serve as a side dish. Goes well with chutney, raita, pachadi.