Home Made Puliyogare Gojju & Mix With Rice

💁Ingredients

2 cup cooked rice 🍚
Handfull ✊ Chopped coriander leaves

💁 Ingredients For Puliyogare Masala Powder

3-4 tbsp coriander seeds
2 tbsp cumin seeds
Small piece of turmeric
1/2 tbsp black pepper
3 tbsp urad dhal
2 tbsp channa dhal
50gm guntur red chillies and few 8 -10 Byadagi red chillies
💁Depends as per ur spiciness you require👈
1/2 tsp hing
Few curry leaves

💁For Tempering

1 cup oil
3 tbsp channa dhal
1 tbsp urad dhal
1 cup peanuts 🥜
Few broken red chillies
Few curry leaves
1/2 cup jaggery
100 gm tamarind soak in 1/2 cup water make it pulp
4-5 tbsp black sesame seeds
1 big size dry grated coconut 🥥 or coarse power

💁Method

Dry roast 50gm guntur red chillies and few 8 -10 Byadagi red Chillies , coriander seeds, cumin, urad dhal, channa dhal, black pepper, small piece turmeric and curry leaves for 2 -3mins in slow flame and add hing and remove from gas.💁 When its cool powder it 💁like a sambar powder keep aside.

Dry roast black sesame seeds & coarse power keep separately.

Dry roast grated or coarse power of dry coconut .

💁Seasiong

Heat oil in a pan add mustard seeds when it sputters add channa dhal, urad dhal and peanuts as per ur quantity curry leaves & broken red chillies fry for about 3- 4 mins on low flame keep aside.

In a heavy bottom aluminium vessel or thick bottomed kadai add 100 gm tamarind soak pulp 💦 water💁adjust as per u r requirement by adding jaggery and salt make it nice boil for 10-15 mins. Add dry coconut & black sesame coarse power mix well for 3-5 mins. At this stage add prepare puliyogare powder mixture mix well .

Here I m used 1/2 cup Jaggery & salt, check on the tangy V/S sweet .Transfer the seasiong into kadai . Cook in low flame for 10 mins.. stir well so that the oil and tempered spices coat the overall mixture and help in 💁preserving it for a longer time.

👉You can store this in an air tight container in a refrigerator one month.

Just take a few tables spoons of Puliyogare Gojju Mix With Plain Cooked 🍚 Rice Ready To Serve 😋