Deepa's Puliyogare

Do not use ready made tamarind pulp. It will be a disaster.

Your sarina pudi will be different. So, the taste def. varies.

This is approximate measurement, so use your judgement.

 If the gojju is moisture free, it can be stored in fridge for more than a year.





Method to make gojju:

Tamarind ( I think it is 1/2 lb, small rectangular slab) - Extract thick pulp without making it too watery. It should be free from all the seeds, fiber etc.

Take 2/3 oil in a thick bottom kadai. When the oil is hot, give tadka of mustard seeds, generous pinch of hing, 2-3 broken red chilies and generous turmeric.

Add the extracted tamarind pulp. Keep the heat at 5 max.

The pulp begins to boil, add the salt according to taste and a medium lemon sized jaggery. You can also add few curry leaves now.
Keep stirring occasionally making sure the pulp is not getting burnt. It splatters a lot all over the place, so keep it partially covered at all times.

When all the moisture is mostly evaporated, add 1/2 cup of sarina pudi and mix well.

Gojju is ready when all the moisture is completely gone, oil has oozed from the sides and gojju is thick center mass.

Cool it completely and store it in air tight container along with the oozed out oil. Store it in fridge.





Method to make puliyogare:
Dry roast 1 tsp of jeera, 1/2 tsp black pepper. when they are almost roasted, add 1/2 tsp of thil, roast a little and turn off the heat. Cool it and make the powder.

Cook 1 cup of raw rice. Spread the cooked rice in a wide vessel so that it gets cooled. Rice should not be mushy.

After the rice is cooled, it is time to give tadka. Take little oil. To this add, mustard seeds, hing, chana dhal(roast a little) and add peanuts(raost), turmeric, 1-2 broken red chilies and curry leaves.  Pour this mixture on cooled rice.
Put 3-4 TBSP of gojju and 1-2tsp of the above powder on top.

Blend in everything evenly. Add salt if needed. Mix well.