Chettinad Style Puliogare Gojju Recipe

Step 1: To begin making Chettinad Style Puliyogare Gojju Recipe, get prep with all the ingredients mentioned and keep them handy

Step 2: In a kadai, dry roast each of the ingredients individually one at a time, on a low heat - Urad Dal, Chana Dal - both until slightly brown, black pepper, Cumin seeds, Red Chillies a bit until fragrant

Step 3: Allow to cool by spreading them on a large plate

Step 4: Once cooled, grind all the above dry roasted ingredients by using a mixer grinder

Step 5: Set aside

Step 6: Next dry roast these ingredients: Sesame seeds, Dry coconut

Step 7: Coarsely grind both of these ingredients and mix it with the ground spices you prepared in mixer earlier

Step 8: 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

Step 9: Check on the tangy v/s sweet admixture of flavours

Step 10: Adjust as per requirement by adding in more jaggery/tamarind pulp - as this is the mixture that gives the rice its unique flavour

Step 11: Allow to cool

Step 12: 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

Step 13: Set aside

Step 14: In a kadai/wok, heat oil, add in the mustard seeds to splutter, curry leaves & dry red chillies

Step 15: Add the groundnuts and fry for about 2-3 minutes on a low flame

Step 16: To the above mixture, finally, add asafoetida/ hing powder

Step 17: While it's still hot transfer it into the kadai in which is the jaggery tamarind and spice powder mixture is resting

Step 18: Stir well so that the oil and tempered spices coat the overall mixture and help in preserving it for a longer time

Step 19: Chettinad Style Puliyogare Gojju Recipe is ready, you can store this in an air tight container in a refrigerator for weeks together

Step 20: Just take a few table spoons of the gojju and mix it with cooked plain rice, as and when you want to relish this tangy goodness

Step 21: Serve Chettinad Style Puliyogare Gojju Recipe with Aama Vadai, or Akki Peni Sandige for breakfast or lunch