Puliyogare Gojju is a flavorful sauce used in Indian cuisine. It is especially used in making Puliyogare or Tamarind Rice. This delicious gojju is made from a rich mixture of tamarind pulp. Jaggery, spices, mustard seeds, curry leaves and dried red chilies tadka play a vital role in it. Tamarind provides a sour and tangy base. While jaggery helps in balancing the flavors. Fragrant spices like coriander, cumin, fenugreek and turmeric add a pleasant aroma to the gojju. Gojju can be prepared in advance and stored for later use with Puliyogare Gojju Recipe.

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Once this gojju is prepared, it can be served as Puliyogare mixed with rice. This tamarind rice is very popular in Karnataka. It is a must that every household knows the Puliyogare recipe. So, let’s learn how to prepare gojju to make delicious tamarind rice.

tamarind rice | Puliyogare Gojju Recipe
Ingredients:

Tamarind – 1 cup
Jaggery (jaggery powder) – 1 cup
Salt – to taste
Turmeric powder – ¼ tsp
Chickpea – 1 tsp
Urad dal – 1 tsp
Coriander seeds – 1 ½ tsp
Cumin seeds – ½ tsp
Black pepper – ½ tsp
Fenugreek – ¼ tsp
long red chilli – 5 to 6
Peanuts – 2 tsp
hing / asafoetida – 1/4 tsp
Curry leaves -few

Method:

Soak the tamarind fruit overnight for 8 hours. It will release its juice well.
If you want it immediately, soak it in hot water for 1 hour.
Then strain the water. Add water and make it thin.
Put the pan on the stove and add the strained tamarind water.
Add jaggery powder in the same amount as the tamarind fruit you have added.
Add rock salt.
Add turmeric powder.
Put it on high heat and mix well and boil.
After boiling, boil it on medium heat. It will thicken. Boil for about 20 minutes.

Method for making the powder:

First, roast the chickpea and urad dal on low heat.
Add coriander, cumin, black pepper, and fenugreek to the same pan and roast on low heat until fragrant.
When fragrant, cut 5 to 7 long red chilli (byadagi pepper) and add them. After the pepper changes color, turn off the stove and grind it in a mixer jar.
Keep the prepared powder aside.
Roast ½ cup of black sesame seeds in the same pan.
After it cools down, grind it to powder.
Put ½ cup of coconut in the pan and roast it.
Then add the prepared powder.
First, add the lentil and coriander seed powder. Keep it on low heat.
Now add 2 tablespoons of sesame seeds.
If you add grated coconut, you will get a paste.
Now add 1 cup of sesame oil to the pan to give the gojju a taste.
Once the oil is hot, add mustard and sprinkle it.
Now add the chickpeas and urad dal and fry them.
Add the peanuts.
Add 3 to 4 red chilies and curry leaves.
Add ¼ teaspoon of hing and mix.
Now add this taste to the prepared gojji and mix well and the puliyogare gojju is ready.

How to make Puliyogare Gojju for tamarind rice with step by step photos:

Soak the tamarind fruit for 8 hours overnight. It will release its juice well. Then squeeze the sourness well in your hands.

Then strain the fermented water and add water to make it thinner.

Place the pan on the stove and add the strained tamarind water.

Add the same amount of jaggery powder as you added tamarind.

Add the lime juice.

Add turmeric powder.

Put it on high heat, mix well and bring to a boil.

Once it comes to a boil, boil it on medium heat. It will thicken. Boil for about 20 minutes.

When it reaches this stage, turn off the stove and keep it covered.

Methods of making the powder with step by step photos:

Now let’s see the method of making the powder:

First, roast the lentil and long lentil on low flame.

In the same pan, add coriander, cumin, black pepper, and fenugreek and fry on low flame until fragrant.

When the aroma comes, cut 5 to 7 long peppers/long red chillies (badagi peppers) and add them.

Once the color of the pepper changes, remove from the stove and place it in a mixer jar and grind it.

In the same pan, roast ½ cup of black sesame seeds.

After it cools down, keep it aside.

Put ½ cup of coconut in a pan and roast it.

Then add the prepared powder.
First add the gram and coriander seed powder. Keep it on low flame.

Now add 2 tablespoons of sesame powder.

Add grated coconut and mix well to make gojju.

Now add 1 cup of sesame oil to the pan to give the gojju a nice texture/tadka.

Once the oil is hot, add mustard seeds and fry.
Now add chickpeas and urad dal and fry.
Add peanuts.
Add 3 to 4 red chillies.

Add curry leaves.
Add ¼ tsp of hing and mix.

Now add this mixture to the prepared gojju.

If you mix it well, the Puliyogare Gojju is ready.

Tips :

We use this same gojju to make Puliyogare. Everyone loves it.
In Puliyogare Gojju Recipe, it is better to use black tamarind instead of red tamarind.
Black tamarind gives a better color.
If you need tamarind immediately, soak it in hot water for 1 hour.
How long can this gojju be kept in the fridge? But it can be kept outside (at room temperature) for only 10-15 days. Because it gets spoiled quickly due to the addition of sesame powder and coconut.

You too can make this Puliyogare Gojju Recipe and share your thoughts and opinions in the comments below. I will come back with a new taste in the next article, till then, greetings.