Puliyogare | Puliyogare Gojju | Pulihora | Puliyodarai | How to make puliyogare?
Author: Vindhya Desai
Recipe type: Lunch
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4 people for given rice measurement, Gojju can be used 3-4 times
Traditional Iyengar puliyogare with homemade gojju
Ingredients
For Puliyogare Dry Powder:
1 Tbsp desiccated coconut/grated dry coconut
1 Tbsp coriander seeds/dhania
1 Tsp black peppercorn/menasu/kali mirch
1 small crystal hing/asafoetida
2 Tsp mustard
1 Tsp jeera
5-6 dry red chilli (byadagi variety will be good)
1 Tsp urad dal
1 Tsp chana dal
1 Tsp white sesame seeds/yellu/til
For Puliyogare Gojju (Sauce):
2½ Tbsp tamarind paste or very thick tamarind/imli pulp
1 Cup lightly warm water
1 Tsp salt or to taste
¼ Cup chopped jaggery/bella/gur
For Puliyogare Seasoning:
2 Tbsp + 1 Tsp sesame/gingelly oil
1 Tbsp groundnut oil
1 Tsp mustard
1 Tsp methi seeds/fenugreek
1 Tsp urad dal
1 Tsp chana dal
¼ Cup groundnuts
2 broken dry red chillies
¼ Tsp powdered hing/asafoetida
1 Tsp turmeric
15-20 washed and wiped curry leaves
For Puliyogare:
1 Cup uncooked rice (sona masuri rice variety) cooked using this method
Method
Keep all ingredients together to make dry powder
To make dry powder, dry roast all ingredients together except desiccated coconut and hing on low flame till dals turn golden. Turn off heat
Add desiccated coconut and hing
Once it cools, dry grind into a powder. Keep aside. At this stage dry powder can be stored and gojju can be made later
Mix tamarind paste/pulp with warm water
Add jaggery mix well
To make seasoning, heat 2 Tbsp gingelly and 1 Tbsp groundnut oils together
Add mustard and let it splutter
Add methi seeds
Add urad dal
Add chana dal
Once they start turning golden, add broken red chillies
Let them fry and become golden
Add groundnuts and fry them till they turn crisp and change colour
Add washed and wiped curry leaves
Let curry leaves crisp up
Add powdered hing and mix
Add turmeric
Add dry powder made earlier and mix well with the seasoning
Pour tamarind, jaggery mixture
Let it start boiling
Add salt and mix well
The sauce starts to thicken
When sauce starts coating the spoon, let it thicken more at this stage
To finish, add remaining 1 Tsp gingelly oil. This gives a fine finish and fresh flavour to the final gojju
Once it has thickened sufficiently, turn off heat
Let it cool. Keep it for a day or two if preferred
To make puliyogare, spread cooked rice to cool on a plate
Add 3 Tbsp of gojju and start mixing it in with the rice in a pan
Adjust salt, add more gojju if required. Warm lightly
Serve warm or at room temperature
Notes
Use sunflower oil or any other oil instead of gingelly or groundnut oils. I insist on gingelly/sesame oil as that is what gives the unique flavour to puliyogare
You can even dry roast all ingredients separately but roasting them together will be faster and they get roasted evenly when done on low flame
Add more groundnuts to the seasoning if you want
Adjust tamarind, jaggery and salt according to quality and taste
Gojju can be easily stored in refrigerator for a few days. The oil makes it settle down pickle and the more it sits the better it tastes
Recipe by Food Of Interest at https://foodofinterest.com/puliyogare/