Puliyogare gojju – Namma karnataka style An authentic and traditional rice-based recipe made with tamarind extract and dry spices. it is perhaps an unofficial lunch box staple in Karnataka. The beauty of this recipe is, gojju can be made once and used to mix it with rice when required with fresh seasoning and the mix and some grated dry coconut and ready to serve
Ingredients:
Puliyogare gojju
100 grams tamarind pulp
2 tbsp sesame
2 tsp oil
¼ cup oil
1 tsp mustard
1 dried red chilli
pinch hing / asafoetida
few curry leaves
½ tsp turmeric
50 grams jaggery
1 tsp salt
Puliyogre Powder Mix:
2 tbsp coriander seeds
1 tbsp cumin / jeera
1 tbsp urad dal
1 tbsp chana dal
½ tsp mustard
½ tsp pepper
¼ tsp methi / fenugreek
¼ cup dry coconut sliced
7 dried red chilli
few curry leaves
Method:
Heat oil in a pan for the spice mix (Puliyogre). Add mustard seeds and let them splutter.
Add fenugreek seeds, asafoetida, peanuts, dried red chilies, and curry leaves. Sauté until peanuts turn golden.
Add tamarind pulp, salt, turmeric, and jaggery. Cook this mixture until it thickens, and the oil starts separating from the sides. This is your Puliyogre/spice mix.
Let the Puliyogre cool down a bit. Mix it with the cooked rice thoroughly. Adjust salt if needed. This dish is a tangy and spicy rice preparation that captures the essence of South Indian flavors.
