Main Course
Homemade Chettinad Style Puliogare Gojju Recipe
This homemade Homemade Chettinad Style Puliogare Gojju Recipe recipe is flavorful, easy to prepare and suitable for Main Course diets....
⏱️
20 Min Prep
🔥
30 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 12 Dry Red Chillies - (keep aside half of them for seasoning)
- 3 tablespoons Whole Black Peppercorns
- 6 tablespoons Cumin seeds (Jeera)
- 1/2 cup Chana dal (Bengal Gram Dal)
- 1/4 cup White Urad Dal (Split)
- 1/2 cup Sesame seeds (Til seeds)
- 1 cup Dry coconut (kopra) - grated
- 1 teaspoon Mustard seeds
- 20 Curry leaves
- 1/2 teaspoon Asafoetida (hing)
- 1/2 cup Jaggery
- 1/4 cup Tamarind Paste - (Or Soaked tamarind pulp - 1/2 cup)
- 1/2 cup Roasted Peanuts (Moongphali)
- 1-1/2 cups Sunflower Oil
Instructions
1
To begin making Chettinad Style Puliyogare Gojju formula, get prep with all the fixings mentioned and keep them handy.In a kadai, dehydrated toast each of the fixings individually one at a time, on a low mildly hot - Urad Dal, Chana Dal - both until slightly brown, black pepper, Cumin seeds, Red Chillies a bit until fragrant.Allow to cool by spreading them on a large plate.
2
Once cooled, grind all the above dehydrated roasted fixings by using a mixer grinder.
3
Set aside.Next dehydrated toast these fixings: Sesame seeds, dehydrated coconut.
4
Coarsely grind both of these fixings and incorporate it with the ground spices you prepared in mixer earlier.In an aluminium vessel, or a thick bottomed Kadai, mildly hot about 2 cups of moisture, introduce jaggery, tamarind pulp, seasoning to taste and bring to a heat to boiling point.
5
Check on the acidic v/s honeyed admixture of flavours.
6
Adjust as per requirement by adding in more jaggery/tamarind pulp - as this is the mixture that gives the rice its one-of-a-kind flavour.Allow to cool.
7
Once the jaggery - tamarind mixture cools down introduce the ground dal fragrant element & coconut ground mix and agitate well to form a nice thick semi dehydrated flour base like consistency.
8
Set aside.In a kadai/wok, mildly hot fat, introduce in the mustard seeds to splutter, curry leaves & dehydrated red chillies.introduce the groundnuts and wok-fry for about 2-3 mins on a low flame.To the above mixture, finally, introduce asafoetida/ hing ground mix.While it's still fiery transfer it into the kadai in which is the jaggery tamarind and fragrant element ground mix mixture is resting.
9
agitate well so that the fat and tempered spices coat the overall mixture and help in preserving it for a longer time.Chettinad Style Puliyogare Gojju formula is ready, you can store this in an air tight container in a refrigerator for weeks together.Just take a few table spoons of the gojju and incorporate it with cooked plain rice, as and when you want to relish this acidic goodness.enjoy Chettinad Style Puliyogare Gojju formula with Aama Vadai, or Akki Peni Sandige for breakfast or lunch.
Recipe Information
Cuisine
Chettinad
Chettinad
Course
Main Course
Main Course
Diet
Vegetarian
Vegetarian
Total Time
50 mins
50 mins
Recipe Time chart
Preparation Time
20 minsCooking Time
30 minsTotal Time
50 minsMaster Chef
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