A few days ago, Pixie asked me for the recipe of Puliyogare Gojju (Instant Puliyogare mix). Since today is her wedding anniversary (March 1st it still is for you in Denver 😉 ) , I thought I will gift her the same and make her happy 😛 So here we go 🙂

Ingredients:

This is an authentic recipe handed down the generations. And so, all measurements are in traditional fistfuls 😉 

Tamarind – 1 fistful
Jaggery (powdered) – 1 fistful
Salt – 1 fistful
Rasam powder – 1 fistful

Sesame seeds – 2 tsps
Fenugreek – 1/2 tsp
Ghee – Just enough to roast the fenugreek
Dry coconut (grated) – 1 cup

For the tempering:

Oil
Mustard
Urad dal
Chana dal
Groundnut seeds
Curry leaves
Cashewnuts (optional)
Hing

Method:

Soak the tamarind in enough water to wet it all for 2 full hours. Meanwhile, powder the sesame seeds. Roast the fenugreek seeds in little ghee and powder this one too. Keep aside.

After 2 hours, squeeze the tamarind pulp well to get all the juice. Take the same in a thick bottomed vessel, add the salt and jaggery and cook on low flame till all the raw smell of the tamarind goes away. This might take about 10 min or so. Be patient enough to cook on a low flame and stir in between so that it does not get overcooked. Now add the rasam powder and cook for about 2-3 min only. Switch off the flame. Garnish with the sesame and fenugreek powder and mix well.

Time for tempering now 🙂 Take oil in a wok. Add the mustard seeds and once the spluttering is complete, throw in the urad and chana dal. Once done, add in the groundnuts seeds, the cashew nuts and the curry leaves. Finally mix in the hing and switch off the flame. Add this onto the Puliyogare Gojju. Also add the grated dry coconut. This can be stored for months together in a clean, dry container. Be careful to use a dry spoon too.

For mixing with rice: Since we have already tempered the mix, you can just mix it with the rice and savour it. To add more to the taste, every time you are yearning to eat your puliyogare, you can add the tempering again to the required amount of the puliyogare paste and rice mixture.

Go on Pixie, thank me now 😛 Happy Anniversary once again to u and K, and wishing u many more lovely years together 😀

I had saved a spoonful of what I made last week, just to post the recipe for you. So please make do with this picture 8)

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