How much cooking time?

50 min — 20 min prep, 30 min cooking.

Chettinad Puliyogare Gojju (Tamarind Rice Paste Concentrate)

Name: Chettinad Puliyogare Gojju (Tamarind Rice Paste Concentrate)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 25 servings
Cuisine: Tamil Nadu Indian
Ingredients: 3tbsp Black Peppercorns (Tellicherry Bold Grade); 1cup Dry Coconut; 0.5cup Jaggery; 0.5cup Sunflower Oil; 0.5cup sesame seeds; 0.25cup Tamarind Paste; 0.5cup Peanuts; 6tbsp Cumin Seeds; 12piece dry red chillies; 0.5cup Chana Dal; 20piece Curry Leaves; 0.5tsp Asafoetida; 0.25cup white urad dal; 1tsp Mustard Seeds (Black)

Chettinad Puliyogare Gojju is a Tamil-Chettinad spice paste used to make instant Puliyogare (tamarind rice). Sesame seeds, chana dal, urad dal, peanuts, dry coconut, dry red chillies, peppercorns, mustard seeds, methi, hing, curry leaves and tamarind paste are roasted, ground, and simmered in sesame oil with jaggery into a thick storable paste. Mixed with hot steamed rice for puliyogare.

Time 50 min · Serves 25 · 149 kcal · South India, Tamil Nadu

Ingredients

Main

Black Peppercorns (Tellicherry Bold Grade) — 3 tbsp (whole)
Dry Coconut — 1 cup (grated)
Jaggery — 0.5 cup (whole)
Sunflower Oil — 0.5 cup (whole)
sesame seeds — 0.5 cup (whole)
Tamarind Paste — 0.25 cup (soaked)
Peanuts — 0.5 cup (roasted)

Tempering

Cumin Seeds — 6 tbsp (whole)
dry red chillies — 12 piece (whole)
Chana Dal — 0.5 cup (whole)
Curry Leaves — 20 piece (ground)
Asafoetida — 0.5 tsp (ground)
white urad dal — 0.25 cup (whole)
Mustard Seeds (Black) — 1 tsp (whole)

Method

To begin making Chettinad Style Puliyogare Gojju Recipe, get prep with all the ingredients mentioned and keep them handy.
Once cooled, grind all the above dry roasted ingredients by using a mixer grinder.
Set aside.Next dry roast these ingredients: Sesame seeds, Dry coconut.
Coarsely grind both of these ingredients and mix it with the ground spices you prepared in mixer earlier.In an aluminium vessel, or a thick bottomed Kadai, heat about 2 cups of water, add jaggery, tamarind pulp, salt to taste and bring to a boil.
Check on the tangy v/s sweet admixture of flavours.
Adjust as per requirement by adding in more jaggery/tamarind pulp - as this is the mixture that gives the rice its unique flavour.Allow to cool.
Once the jaggery - tamarind mixture cools down add the ground dal spice & coconut powder and stir well to form a nice thick semi dry dough like consistency.
Set aside.In a kadai/wok, heat oil, add in the mustard seeds to splutter, curry leaves & dry red chillies.Add the groundnuts and fry for about 2-3 minutes on a low flame.To the above mixture, finally, add asafoetida/ hing powder.
Stir well so that the oil and tempered spices coat the overall mixture and help in preserving it for a longer time.Chettinad Style Puliyogare Gojju Recipe is ready, you can store this in an air tight container in a refrigerator for weeks together.

Common questions

How many calories in one plate of Chettinad Puliyogare Gojju (Tamarind Rice Paste Concentrate)?: 149 kcal per plate.
How much cooking time?: 50 min — 20 min prep, 30 min cooking.

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