Puliyogare Gojju/Puliogare Gojju
Today’s recipe is something that I wanted to make from past 4-5 years and the urge this started only after my Mil stopped making Puliyogare Powder and started using MTR Puliyogare powder. Till then she gave us the powder and later somehow she didn’t want to make and told MTR one is good and I felt the same and continued buying MTR from then. I always have stock of this powder at home they are a savior.
This was yesterday when I ran out of MTR Puliyogare mix and knew I had to go all the way travelling a km to get this powder so I decided to make this. I thought of making Gojju instead of powder because it would be easy adding all ingredients at once, so here is Puliyogare Gojju recipe for you all.
Preparation time: 40 minutes
Yeilds – 400 gms
- Tamarind (about lemon sized or paste can be used)
- Jaggery powdered-2-3tsp
- Bengal gram Dal/Chana Dal – 2 tbsp
- Black Gram Dal/Urad dal-2 tbsp
- Coriander seeds/Dhania/Kottambari beeja – 50 gms
- Mustard seeds/Sasam/Saasive – 2 tsp
- Fenugreek seeds – ½ tsp
- Dry red chillies - 10
- Copra/ Shredded dry coconut(you can use desiccated coconut if you don’t find these)- 6 tsp
- Black til (if not available use white) /sesame seeds - 50-60 gms
- Sesame Oil -5 tsp
- Curry leaves-few sprigs
- Asafoetida 2 pinches
- Groundnuts- 5tbsp
- Turmeric – ½ tsp
- Salt to taste
How to make Puliyogare gojju:
- Prepare tamarind juice and keep it aside. Make sure it is not too runny.
- Now fry urad dal, chana dal for a minute then add coriander seeds, fenugreek seeds, black sesame seeds, dry chillies on a low flame until you get a good aroma.
- Grind the roasted ingredients in to a fine powder. Keep it aside.
- Take a saucepan and add oil to it and let it heat until hot.
- Add peanuts and roast them then add mustard seeds when they splutter add curry leaves, turmeric powder to the saucepan.
- After few mins add the tamarind juice and mix well.
- To that add jaggery and required amount of salt and let it boil for 5 minutes.
- Now add in the pre prepared spice powder and asafoetida.
- Mix well and let it cook for some time on a low flame stirring every now and then till it releases a layer of oil on the sides. Now the Puliyogare Gojju is ready.
- Store it in a airtight container. And keep refrigerated.
Add extra chillies if required as I used the spicy variety I used only 10. In case you feel the Gojju needs spice then you can add chilli powder also or add while making Puliyogare.
Make sure you use clean spoon while using the Gojju, if done so it can stay good for more than 2 weeks.