Puliyogare Recipe

Time and servings

Prep time	10 min
Cook time	40 min
Soaking Time	20 min
Total time	1 hr 10 min
Serves	1 jar

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About

Puliyogare Gojju, or Karnataka-style tamarind rice mix, is a flavorful and tangy chutney-like paste made using tamarind extract, jaggery, spices, and roasted ingredients. South Indian households prepare this humble yet deeply rooted recipe for breakfast, lunch boxes, or dinner. Families often make the gojju in bulk and store it for weeks, making it an ideal choice for quick meals. It also plays a key role in religious offerings and festive celebrations. Many prepare it when they have leftover rice, as the premix helps revive plain rice with bold flavours. Once the gojju is ready, mixing it with rice takes just a couple of minutes. The gojju is thick, spicy, slightly sweet, and aromatic. It tastes great when paired with chilled curd or simple raita. Every bite brings a nostalgic touch of temple offerings and home-style cooking. Though similar in spirit to Andhra’s pulihora and Tamil Nadu’s puliyodharai, Karnataka’s puliyogare gojju stands out with its unique spice mix and subtle sweetness. It holds a special place in temple rituals and community meals. The recipe often includes sesame, dry coconut, and powdered spices, which elevate the taste. The premix is usually scooped in small amounts and stirred into cooked rice just before serving. It balances tanginess, sweetness, and spice in every bite. Some even use it as a spread or dip in creative kitchen experiments. Its bold flavour makes it suitable for both travel food and quick fixes at home. Children love it with chips, while elders enjoy it with curd. The ease of making and storing gojju makes it a treasured kitchen essential in many Kannada homes. Fun Fact:

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Ingredients

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For puliyogare powder:

• 2 tbsp sesame
• 2 tsp oil
• 1 tsp methi
• ½ tsp mustard
• ½ tsp pepper
• 1 tbsp cumin
• 2 tbsp coriander seeds
• few curry leaves
• 20 dried red chilli
• 2 tbsp dry coconut
• pinch hing
• ½ tsp turmeric

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For gojju:

• 1 cup tamarind
• water (for soaking)
• ½ cup oil
• 1 tsp mustard
• ¼ cup peanut
• 1 tsp urad dal
• 1 tsp chana dal
• 2 tbsp cashew
• 2 dried red chilli
• few curry leaves
• 2 tbsp dry coconut
• ¼ cup jaggery
• ½ tsp turmeric
• 2 tbsp salt

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Instructions

1. Firstly, to prepare puliyogare powder, in a pan, dry roast 2 tbsp of sesame.
2. Add 2 tsp oil. Add 1 tsp methi, ½ tsp mustard, ½ tsp pepper, 1 tbsp cumin, 2 tbsp coriander seeds and few curry leaves.
3. Roast on a low flame till the spices turn aromatic.
4. Also, add 20 dried red chillies, 2 tbsp dry coconut, and roast until the chillies turn crisp.
5. Cool completely, and transfer to the mixer jar.
6. Add pinch hing and ½ tsp turmeric.
7. Grind to a fine powder. Puliyogare powder is ready. Keep aside.
8. Now, to prepare the puliyogare gojjju, soak 1 cup of tamarind in hot water for 30 minutes.
9. Squeeze the pulp of tamarind. Keep aside.
10. In a large kadai, heat ½ cup oil. Add 1 tsp mustard, ¼ cup peanuts and roast till the peanuts turn crunchy.
11. Also add 1 tsp urad dal, 1 tsp chana dal, 2 tbsp cashew, 2 dried red chilli, few curry leaves, 2 tbsp dry coconut.
12. Roast till the spices splutter.
13. Keep the fried peanut and spices aside.
14. In the same oil, add tamarind pulp, ¼ cup jaggery, ½ tsp turmeric and 2 tbsp salt.
15. Mix well till the jaggery melts.
16. Boil for 15 minutes or until the oil separates.
17. Now add in prepared puliyogare masala powder and mix well.
18. Also add in fried peanuts and tempering. Mix well.
19. Puliyogare Gojju is ready and can be stored in airtight container for 1 month.
20. To prepare the tamarind rice, mix 2 tbsp of puliyogare gojju with 4 cups of cooked rice. Adjust the salt if necessary.

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Step-by-step

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Video

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Tips

Puliyogare gojju is a lifesaver for busy working couples. Once prepared, it helps you fix a flavorful meal in under two minutes without compromising on taste or tradition.

1. Tamarind: Use thick tamarind pulp for rich flavour and longer preservation. Avoid making the mix too watery, as it reduces the shelf life and taste intensity.
2. Spices: Dry roast mustard seeds, fenugreek, sesame seeds, and red chillies before grinding for a deep aroma. These spices give the gojju its signature temple-style punch.
3. Jaggery: Add grated jaggery in moderation to balance the sourness of tamarind. This adds a subtle sweetness without overpowering the dish.
4. Rice Mixing: Always cool down the cooked rice before mixing the gojju. This prevents the rice from turning mushy and helps in even mixing.
5. Storage: Always store Puliyogare gojju in an airtight glass jar for a longer shelf life. Keep it refrigerated and use a dry spoon each time to avoid spoilage.

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Notes

• Firstly, make sure to balance the tanginess, spiciness and sweetness.
• Also, adding puliyogare masala will enhance the flavour of gojju.
• Additionally, make sure to mix the gojju with leftover rice.
• Finally, Puliyogare Rice Recipe stays good for 2 days and is best for travelling.