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Puliogare

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Ingredients
  

Tamarind (for Gojju)

  • 100 grams tamarind
  • 2 cup boiling hot water

Masala (for Gojju)

  • Oil
  • 2 tbsps Coriander seeds
  • 2 tbsps Cumin
  • 2 tbsps Urad dal
  • 2 tbsps Chana dal
  • 1 tsp Mustard seeds
  • 1 tsp Peppercorns
  • 1/2 tsp Fenugreek seeds
  • 7 dried Red Chilli Guntur/Byadagi/Kashmiri
  • 1/4 cup Curry leaves
  • 2 tbsp sesame
  • 1/4 cup dried Coconut slices

Tadka etc (for Gojju)

  • Oil
  • 1 tsp Mustard seeds
  • 1 dried red Chilli broken up into pieces
  • 1/2 cup Curry leaves
  • Pinch Hing / asafoetida
  • ½ tsp turmeric
  • 1 tsp salt
  • 50 grams jaggery

For Rice

  • Oil
  • 1 tsp Mustard seeds
  • 1 tsp Chana dal
  • 1 tsp Urad dal
  • 1 dried red Chilli Guntur/Byadagi/Kashmiri
  • 1/2 cup Curry leaves
  • 2 tbsp peanuts
  • 1/4 cup dried Coconut slices
  • 2 - 4 tbsps prepared Gojju
  • 2 cups cooked Sona Masuri Rice

Instructions
 

  • Prepare the Gojju - this recipe can be made in advance and stored in the fridge
  • Soak Tamarind in hot water for 30 mins
  • To prepare the masala, heat some oil and add Coriander & Cumin seeds, Chana & Urad Dhal, Mustard seeds, Pepprcorns, Fenugreek seeds, dried Chillies, Curry leaves, Sesame seeds and dried Coconut slices
  • Once toasted, cool and grind to a coarse powder
  • Add the cooled Tamarind to the powder and grind
  • In a pot, add some oil and add Mustard seeds, dried red Chilli, Curry leaves, pinch of Hing
  • Add the Tamarind pulp
  • Add a little water to the jar and add that in as well
  • Cook till the Tamarind sauce starts to thicken
  • Add the Turmeric, Salt & the Jaggery
  • Add all the prepared masala and continue to cook till the gojju is thick and pulling away from the sides
  • Cool and store this in a bottle in the fridge for a few months or freeze
  • To make the rice, heat Oil and add Mustard seeds, Chana & Urad dhal, dried red Chilli, Curry leaves, Peanuts, dried Coconut slices and add as much Gojju as you would like
  • Add in 2 cups of cooked rice and toss in the spices and serve