Site icon Food Of Interest

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

vindhyadesai

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?
 
Save Print
Prep time
Cook time
Total time
 
Traditional Iyengar puliyogare with homemade gojju
Author:
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
3.5.3208

 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

Exit mobile version