Iyengar puliyogare gojju

Puliyogare is one of my guilty pleasures! I avoid making it because you can end up eating MUCH more than you intended to! I came across this great recipe and have been making it occasionally just because of Hari. He cannot eat this dish anywhere because of his sesame allergy. I see his disappointed expression and end up caving in and making it. This is an easy recipe and the paste can be stored in the refrigerator for a long time!

1 cup rice (wash and cook with 1½ to 2 cups of water with a little oil)

2 TBSP chana dal

½ tsp Black pepper

1 tsp jeera/cumin seeds

1 tsp Rasam powder

3 TBSP oil

½ tsp mustard seeds

1 tsp urad dal and ½ tsp chana dal

2 red chillies (broken into pieces)

¼ cup peanuts

15 to 20 curry leaves

3 TBSP of Puliyogare Gojju

Cook the rice and keep it ready.

Dry roast the chana dal, black pepper, and jeera until the dal turns golden brown. Allow it to cool, then powder it and keep it ready.

Transfer the cooked rice onto a big plate and let it cool.

After it cools, mix the 3 TBSP of Puliyogare Gojju and mix it evenly.

To prepare the seasoning:

Heat 3 TBSP oil on medium heat in a pan.

Once the oil is hot, add mustard seeds, dal mix, and peanuts.

Fry it until the dal turns golden brown.

Then add red chillies, curry leaves and turn off the heat.

Add this seasoning to the rice.

Mix well with hand.

Add 3 to 4 tsp of the prepared powder as well as rasam powder, mix well and leave it for 30 to 40 minutes.

Now our delicious popular Iyengar puliyogare is ready to eat.

Note: Seasoning is done during Puliyogare Rice preparation and not during Puliyogare Gojju preparation. It is for two reasons

Seasoning, dhal, peanuts and curry leaves will retain the crunchiness, since they are all prepared during this phase

Adding of fresh seasoning brings out the rich aroma of the puliyogare.

 Puliyogare Gojju

 

½ cup / big orange size / 100 grams/4 oz tamarind

3 cups of water

¾ cup/ 5 to 7 oz powdered jaggery

5 TBSP Rasam Powder

2 TBSP salt

⅓ cup / 75 grams BLACK sesame seeds (optional) I leave it out because of my husband's allergy.

¾ cup oil

 

Wash and soak the tamarind in 3 cups of water overnight.

Or boil the water and soak the tamarind for 3 to 4 hrs.

Extract the pulp to the maximum into a large pan.

Let it boil on medium heat.

Dry roast the sesame seeds, allow it to cool and then powder it and keep it aside.

Once the pulp becomes thick, reduce the heat to medium low.

Add rasam powder mix well.

Add jaggery also.

Let it boil for 10 minutes.

Add salt.

Add sesame powder if using, mix well and let it boil for few minutes.

Finally add oil and let it boil for 8 to 10 more minutes.

Or once it comes to the leha consistency or oil comes on the top turn off the heat.

Now the Gojju is ready.

Once it is cooled completely store it in the fridge.

Note:

Use dark tamarind for a better color.

Remember to cook in low heat.

Stir it in between to avoid the burning.

Be Careful, after you add rasam powder the mix starts spurting the hot liquid around.

Enjoy! Until next time XOXO!