Puliyogare


 photo pu_zpscb99a384.jpg

 photo puli_zps87ebcc6d.jpg
 photo puliyo_zps73e61025.jpg

Prep Time for Gojju - 20 mins

Ingredients
  • Arshi / Rice - 1 cup
  • Puliyogare Gojj - 2 to 3 tsp
  • Yenne / Oil - 1/2 cup
  • Karvappale / Curry leaves - 1 stalk
  • Rasam Powder / Malaka Pudi - 1 tsp
  • Valle Ell / White sesame seeds - 2 tsp
  • Kadle Kai / Ground nuts - 2 tsp
  • Kadag / Mustard seeds - 1tsp
  • Kobri / Desiccated coconut - 2 tsp

Puliyogare Gojju (Tamarind Paste)

Ingredients
  • Tamarind - 500 grms
  • Jaggery - 200 grms
  • Salt to taste

Method for gojju

  • Soak Tamarind in water for a day to make it smooth
  • Squeeze the smooth tamarind to take out only its juice
  • If required use a seive (colander) to take out only the juice and discard any tamarind content
  • Heat the tamarind juice on medium flame
  • Allow it to boil thoroughly
  • Add Jaggery and Salt
  • Allow it to boil again
  • Allow it to cool before you store it in a refrigerator
  • Now the gojju (tamarind paste) is ready for use as and when required
 photo pu_1_zps6c77c85c.jpg


 photo puliyogare_zpscb7d9c97.jpg
OR
Gojju Easy Way
  • Place the Tamarind into a pressure cooker with enough water
  • Cook thoroughly wait for cool down the pressure cooker
  • Remove and squeeze the tamarind well and take out all the seeds
  • Add jaggery and malaka pudi / Rasam powder and salt 
  • Bring to boil until it becomes thick and stir occassionaly
  • Cool and store it in the glass jar and keep it in a refrigerator
  • Now the puliyogare gojju is ready for use as and when required
Method
  1. Wash rice thoroughly
  2. Add 1/2tsp of turmeric powder, 1 tsp oil and a pinch of salt to the rice
  3. Cook the rice in a pressure cooker
  4. Preheat a pan (large one - wok)
  5. Add Oil
  6. Add mustard seeds and allow them to splutter
  7. Add peanuts & dried red chillies (whole) to the oil and fry for few minutes until the peanuts are golden brown (Do not overfry and burn them)
  8. Take the pan off the hob
  9. Add curry leaves and crushed white sesame seeds
  10. Now add the cooked Rice, rasam powder / Iyengar malaka pudi and 2 or 3 tbsp tamarind paste Kobri / dessicated coconuts to the pan
  11. Add salt to taste
  12. Mix them well so that the tamarind paste is evenly mixed with the rice
  13. Serve 
| Copyright © Malas - Kitchen 2007 | | All rights reserved

1 comment

Anonymous said...

Hello vanamala,

The picture is great. But I think you have missed out the addtion of rasam powder. When to add that. Shoudl we add that to oil or gojju. Please clarify.

Thanks
KG