Puliyogare | Puliyogare Gojju | Pulihora | Puliyodarai | How to make puliyogare?

Tangy, sweet, spicy and even slightly bitter, all tastes in one dish. Puliyogare has to be one of those dishes. Traditional Iyengar Puliyogare made at home is an excellent dish for festivals. You can make the gojju ahead of time and store it and make puliyogare quite easily for your lunch box or even for a quick picnic. It is just mixing in gojju evenly with cooked and cooled rice. Cooked rice should not be sticky and you can eat the most wonderful puliyogare at home. The prasada/offering they give at temples has a unique taste. I would say this one will come quite close and it’s homemade, so no complaints. There are a few steps to make the gojju. I have segregated them to make it easy and each stage can be done separately.

Puliyogare | Puliyogare Gojju | Pulihora | Puliyodarai | How to make puliyogare?

 

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Prep time

30 mins

Cook time

30 mins

Total time

1 hour

 

Traditional Iyengar puliyogare with homemade gojju

Author: Vindhya Desai

Recipe type: Lunch

Cuisine: Indian

Serves: 4 people for given rice measurement, Gojju can be used 3-4 times

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

1. Keep all ingredients together to make dry powder
2. To make dry powder, dry roast all ingredients together except desiccated coconut and hing on low flame till dals turn golden. Turn off heat
3. Add desiccated coconut and hing
4. Once it cools, dry grind into a powder. Keep aside. At this stage dry powder can be stored and gojju can be made later
5. Mix tamarind paste/pulp with warm water
6. Add jaggery mix well
7. To make seasoning, heat 2 Tbsp gingelly and 1 Tbsp groundnut oils together
8. Add mustard and let it splutter
9. Add methi seeds
10. Add urad dal
11. Add chana dal
12. Once they start turning golden, add broken red chillies
13. Let them fry and become golden
14. Add groundnuts and fry them till they turn crisp and change colour
15. Add washed and wiped curry leaves
16. Let curry leaves crisp up
17. Add powdered hing and mix
18. Add turmeric
19. Add dry powder made earlier and mix well with the seasoning
20. Pour tamarind, jaggery mixture
21. Let it start boiling
22. Add salt and mix well
23. The sauce starts to thicken
24. When sauce starts coating the spoon, let it thicken more at this stage
25. To finish, add remaining 1 Tsp gingelly oil. This gives a fine finish and fresh flavour to the final gojju
26. Once it has thickened sufficiently, turn off heat
27. Let it cool. Keep it for a day or two if preferred
28. To make puliyogare, spread cooked rice to cool on a plate
29. Add 3 Tbsp of gojju and start mixing it in with the rice in a pan
30. Adjust salt, add more gojju if required. Warm lightly
31. 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

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 Stepwise:

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 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