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!
Puliyogare Gojju
1 cup rice (wash and cook with 1½ to 2 cups of water with a little oil)2 TBSP chana dal½ tsp Black pepper1 tsp jeera/cumin seeds1 tsp Rasam powder3 TBSP oil½ tsp mustard seeds1 tsp urad dal and ½ tsp chana dal2 red chillies (broken into pieces)¼ cup peanuts15 to 20 curry leaves3 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.
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!
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