Puliyogare mix (masala/gojju)

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There are a number of rice items like the Lemon rice, Coconut rice, Mango rice, Pulav of different varieties, Fried rice, Vangi bhath etc. – I have put many of these under this category. Puliyogare is yet another of these. The speciality of this dish is that it does not contain any vegetable as such – its just the masala mix that brings the taste. This dish is also known for its aroma like other rice dishes such as Pulav but unlike others such as Vangi Bhath. And I must surely mention that this is speciality dish from Tamil Nadu  !

What you need to have:

1. Chick peas Dal/Bengal gram Dal – 4 Teaspoons

2. Coriander seeds – 2 Teaspoons

3. Sesame seeds – 2 Teaspoons

4. Pepper corns – 10-15

5. Fenugreek seeds – 1/4 Teaspoon

6. Turmeric powder – 1 Teaspoon

7. Chilli powder (less spicy) – 1.5 Teaspoons

8. Copra(Dry coconut) – 4 Teaspoon

Ingredients of Puliyogre Masala

What you do with what you have:

1. Grate the copra and keep it aside. Dry roast the remaining ingredients till you get a pleasant aroma. Switch off the flame and mix both chilli powder and turmeric powder. Stir well as it cools after which grate the mixture to a medium consistency ( without water !) as shown in the image below.

Puliyogre powder

Tamarind juice Ingredients:

1. Jaggery/Mollasses – Size of a lemon

2. Tamarind – Size of an areca nut or 2 teaspoon pulp)

3. Salt as per taste

Ingredients of Tamarind juice

2. Boil the above ingredients with a cup of water on a low flame till you get a thick juice and the juice is as shown in the image below with the seasoning.

Ingredients of Seasoning & Final Masala (Gojju)

1. Mustard seeds – 1 Teaspoon

2. Black gram Dal – 1 Teaspoon

3. Peanuts – 3-4 Tablespoons

4. Bengal gram – a handful

5. Red chilly – 2

6. Curry leaves – 2-3 Strings

7. Tamarind juice – required quantity

8. Puliyogre powder – required quantity

Ingredients of Seasoning & final masala (Gojju)

3. Place a skillet with 3-4 tablespoons of cooking oil in it. On heating add mustard seeds. On sputtering add Black gram dal, curry leaves to it. As it fries, add peanuts, soaked and drained bengal gram to  it and let it cook for a while.

4. At this point add Puliyogre powder and the Tamarind juice mix from above and let it cook for some time on a low flame stirring every now and then till it releases a layer of oil on the sides. This mix is called Puliyogre Gojju ( see image below)

Puliyogre mix (Puliyogre Gojju)

Good to know:

1. Gojju prepared for Puliyogre can  be stored at room temperature for about 15 days provided water is completely evaporated from the mix and the oil layer is visible in it. In fact it can be preserved in the refregerator for months together.


7 thoughts on “Puliyogare mix (masala/gojju)

    Puliyogare « The Indian Food Court said:
    October 5, 2008 at 9:16 pm

    […] When rice is cooled mix Puliyogare Masala ( See earlier recipe ) and serve it cool when ready. This dish is always served cool only, since the Masala is mixed […]

    Manjari said:
    September 18, 2010 at 2:42 pm

    Thank you very much. The puliyogre was very good.

      prathibalrao responded:
      September 18, 2010 at 4:57 pm

      Hi Manjari,

      Thanx for ur feed back. Do pass on the link of this blog among ur friends community.

    sneha said:
    February 11, 2012 at 6:39 pm

    My Dad confirmed this is the authentic way of making Puliyogare Gojju…Lot of recipes online has missed sesame seeds…thanks for posting

    suba said:
    February 12, 2013 at 6:29 pm

    hi mam i am looking for the dry powder like the mtr mix. can i do prepare the dry powder with the above measurements

    shilpa said:
    May 23, 2013 at 6:39 pm

    thank u aunty for this gojju..loved the taste,i followed exact recipe and it came very well..

      prathibalrao responded:
      May 23, 2013 at 6:44 pm

      Hi Shilpa,

      Thanx a lot for your encouraging words of appreciation.

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