Name: Iyengar style Puliyogare recipe by Shashikala Teggi at BetterButter
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: Iyangar rasam powder 7-8 tsp (please refer to my iyengar rasam powder); Tamarind- a big lemon sized ball; Jaggery 3 tbsp; Salt; Hing 1/4 tsp; Oil 6 tbsp; Haldi 1/2 tsp; Dry red chillies 2; Curry leaves 7-8; Mustard seeds 1/4 tsp; Chana daal 2 tbsp; Urad daal 2 tbsp; Peanut 4 tbsp; Saseme seeds 2 tsp; Dry coconut 1/4 cup

Ingredients Serving: 4

Iyangar rasam powder 7-8 tsp (please refer to my iyengar rasam powder)
Tamarind- a big lemon sized ball
Jaggery 3 tbsp
Salt
Hing 1/4 tsp
Oil 6 tbsp
Haldi 1/2 tsp
Dry red chillies 2
Curry leaves 7-8
Mustard seeds 1/4 tsp
Chana daal 2 tbsp
Urad daal 2 tbsp
Peanut 4 tbsp
Saseme seeds 2 tsp
Dry coconut 1/4 cup

Instructions

Soak the tamarind in hot water for 10-15 minutes. Squeeze the juice from the tamarind pulp.
Put 3 tbsp oil, tamarind juice, jaggery, salt and boil til the mixture becomes a sauce with a thickness similar to that of a tomato sauce. Now add the iyangar rasam powder (please refer to my iyengar rasam powder) and mix well. Keep the mixture aside.
Dry roast the dry coconut, sesame seeds, little haldi for 2 mins in a low flame. Let it cool down and grind it to a coarse powder.
Heat the remaining oil in a pan, add mustard seeds. When they begin to crack, add peanut and channa dal, urad dal and fry till the dal turns to golden brown in color. Then add curry leaves, red chilli and fry it, next add grounded coconut powder and mix well. Mix this to the tamarind gojju, now the puliyogare gojju is ready.
Mix this gojju to the cooked rice and serve it hot.

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