Chettinad Style Puliyogare Gojju Recipe
We've all had this tangy, sour rice seasoned with peanuts and curry leaves across South Indian temples, pooja ceremonies, festivals and darshinis. Simply put - this is a thick tamarind and jaggery oily spiced up paste which is mixed with boiled or steamed rice, basis one's preference. Other names by which it is known by is Pulihora or puliyodharai.
Ingredients
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12 Dry Red Chillies
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(keep aside half of them for seasoning)
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3 tablespoons Whole Black Peppercorns
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6 tablespoons Cumin seeds (Jeera)
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1/2 cup Chana dal (Bengal Gram Dal)
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1/4 cup White Urad Dal (Split)
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1/2 cup Sesame seeds (Til seeds)
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1 cup Dry coconut (kopra)
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grated
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1 teaspoon Mustard seeds (Rai/ Kadugu)
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20 Curry leaves
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1/2 teaspoon Asafoetida (hing)
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1/2 cup Jaggery
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1/4 cup Tamarind Paste
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(Or Soaked tamarind pulp - 1/2 cup)
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1/2 cup Roasted Peanuts (Moongphali)
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1-1/2 cups Oil
Instructions
Step 1
To begin making Chettinad Style Puliyogare Gojju Recipe, get prep with all the ingredients mentioned and keep them handy
Step 2
In a kadai, dry roast each of the ingredients individually one at a time, on a low heat - Urad Dal, Chana Dal - both until slightly brown, black pepper, Cumin seeds, Red Chillies a bit until fragrant
Step 3
Allow to cool by spreading them on a large plate
Step 4
Once cooled, grind all the above dry roasted ingredients by using a mixer grinder
Step 5
Set aside
Step 6
Next dry roast these ingredients: Sesame seeds, Dry coconut
Step 7
Coarsely grind both of these ingredients and mix it with the ground spices you prepared in mixer earlier
Step 8
In an aluminium vessel, or a thick bottomed Kadai, heat about 2 cups of water, add jaggery, tamarind pulp, salt to taste and bring to a boil
Step 9
Check on the tangy v/s sweet admixture of flavours
Step 10
Adjust as per requirement by adding in more jaggery/tamarind pulp - as this is the mixture that gives the rice its unique flavour
Step 11
Allow to cool
Step 12
Once the jaggery - tamarind mixture cools down add the ground dal spice & coconut powder and stir well to form a nice thick semi dry dough like consistency
Step 13
Set aside
Step 14
In a kadai/wok, heat oil, add in the mustard seeds to splutter, curry leaves & dry red chillies
Step 15
Add the groundnuts and fry for about 2-3 minutes on a low flame
Step 16
To the above mixture, finally, add asafoetida/ hing powder
Step 17
While it's still hot transfer it into the kadai in which is the jaggery tamarind and spice powder mixture is resting
Step 18
Stir well so that the oil and tempered spices coat the overall mixture and help in preserving it for a longer time
Step 19
Chettinad Style Puliyogare Gojju Recipe is ready, you can store this in an air tight container in a refrigerator for weeks together
Step 20
Just take a few table spoons of the gojju and mix it with cooked plain rice, as and when you want to relish this tangy goodness
Step 21
Serve Chettinad Style Puliyogare Gojju Recipe with Aama Vadai, or Akki Peni Sandige for breakfast or lunch