Name: Puliyogare Gojju and Puliyogare recipe by Nandita Shyam at BetterButter
Prep time: 240 min
Cook time: 40 min
Total time: 280 min
Yield: 4
Ingredients: Puliyogare Gojju recipe; Tamarind - 100 gms; Water - 700 ml; Sesame seeds 1-1/2 tbsp; Rasam powder - 3 tbsp; Grated dry coconut - 4 tbsp; Salt to taste; Jaggery - 120 gms, grated; Peanut oil - 2 tbsp; For the Puliyogare or Tamarind rice:; Peanut oil or any other oil - 2 tbsp; Mustard seeds - 1/2 tsp; Peanuts - 3 tbsp; Curry leaves - 2 sprigs; Asafoetida - A pinch; Cooked rice - 2 cups; Salt to taste; Puliyogare gojju - 2 tbsp; Freshly grated coconut - 1 tbsp (optional)

Ingredients Serving: 4

Puliyogare Gojju recipe
Tamarind - 100 gms
Water - 700 ml
Sesame seeds 1-1/2 tbsp
Rasam powder - 3 tbsp
Grated dry coconut - 4 tbsp
Salt to taste
Jaggery - 120 gms, grated
Peanut oil - 2 tbsp
For the Puliyogare or Tamarind rice:
Peanut oil or any other oil - 2 tbsp
Mustard seeds - 1/2 tsp
Peanuts - 3 tbsp
Curry leaves - 2 sprigs
Asafoetida - A pinch
Cooked rice - 2 cups
Salt to taste
Puliyogare gojju - 2 tbsp
Freshly grated coconut - 1 tbsp (optional)

Instructions

For the gojju: Clean the tamarind by removing the seeds and strings and soak in 500 ml of water for at least for two to three hours.
Squeeze the juice from the tamarind with you hands and set aside the pulp. Add the remaining water to the pulp and strain the juice in a strainer. You will get about 700 ml of tamarind juice at this point.
In a pan, dry roast the sesame seeds till brown and keep it aside to cool.
In the same pan, dry roast the coconut and set aside to cool.
Combine the sesame seeds and the rasam powder in a blender jar and blend till finely powdered.
Add the roasted coconut to the ground mixture and blend again to get a paste like a spice mix.
In a thick bottomed pan, add the tamarind pulp and bring it to a gentle boil. Allow the pulp to reduce a little before adding the jaggery and salt.
Let the mixture simmer for a couple of minutes more and then add the ground mixture.
Allow the mixture to simmer on low heat while stirring from time to time. Continue mixing till the mixture achieves a thick jam like consistency and comes together in a single mass. Take off the heat at this stage.
Add the peanut oil, mix well and allow the gojju to cool completely before storing in an airtight container.
For the tamarind rice:
Heat oil in a thick bottomed pan. Add the mustard seeds and allow it sputter. Add the peanuts and fry till they turn brown.
Add curry leaves and fry till they turn crisp. Stir in the asafoetida and mix.
Add the cooked rice, salt and mix well. Stir in the gojju and the grated coconut. Mix well so that the rice is coated with the gojju.
Turn off the heat and serve hot with yogurt and poppadoms.

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