Wednesday, November 2, 2011

Puliyogare | Pulihora | Puli saadam | Tamarind rice


Here I am posting today, the most awaited recipe from my MIL's kitchen. Iyer's Puliyogare Gojju. I am sure you all will enjoy trying this recipe.


For gojju
Thick tamarind juice- 1 cup
Salt - 1 handful
Curry leaves - 2 strands
Rasam Powder - 1 handful
Turmeric - 1/2 tspn
Oil - about 50 grms
Jaggery - 1 handful
Till powder - 1 handful (Mix of Black and white till will add on the taste)\
Dry coconut - 1 handful

For Seasoning
Oil - 100 grms
Mustard seeds - 2 tspn
Urad dal - 2 tspn
Channa dal - 2 tspn
Ground nuts - 3 tspn
Hing - 1 tspn
Turmeric - 1/2 tspn
Curry leaves - 3 strands


Making the Gojju
1) Take a pan and boil the juice in low flame till it thickens
2) To this add salt, curry leaves, Rasam powder, turmeric, oil, jaggery, Till powder and dry coconut and bring it to a boil and till the consistency is like a paste.

For seasoning the Gojju
1) In a pan add oil once hot, add urad dal, channa dal, Ground nuts, hing, turmeric, Curry leaves and fry this mixture till the the ground nuts are done.
2) Now, pour this mixture into the above made gojju.

For chitranna
1) Take 1 cup of cooked rice.
2) Add 1 tspn of the above made gojju.
3) Give it a good mix and its ready to be served.

1) You can store this mixture in the refrigerator for weeks.
2) The above picture is taken without the seasoning As I give the seasoning while making the Chitranna.