Chettinad Style Puliyogare Gojju Recipe
Experience the vibrant and tangy flavors of South India with this delightful Chettinad Style Puliyogare Gojju, a versatile condiment that pairs beautifully with rice or can be enjoyed as a dip. This recipe is a celebration of spices, showcasing the rich culinary heritage of the Chettinad region.
Ingredients
| Ingredient | Quantity |
|---|---|
| Dry Red Chillies (keep aside half for seasoning) | 12 |
| Whole Black Peppercorns | 3 tablespoons |
| Cumin Seeds (Jeera) | 6 tablespoons |
| Chana Dal (Bengal Gram Dal) | ½ cup |
| White Urad Dal (Split) | ¼ cup |
| Sesame Seeds (Til) | ½ cup |
| Dry Coconut (Kopra) – grated | 1 cup |
| Mustard Seeds | 1 teaspoon |
| Curry Leaves | 20 |
| Asafoetida (Hing) | ½ teaspoon |
| Jaggery | ½ cup |
| Tamarind Paste (or soaked tamarind pulp) | ¼ cup (or ½ cup for soaked pulp) |
| Roasted Peanuts (Moongphali) | ½ cup |
| Sunflower Oil | 1½ cups |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 150 |
| Protein | 6g |
| Carbohydrates | 20g |
| Dietary Fiber | 4g |
| Fat | 7g |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Servings
- Servings: 4
Cuisine
- Cuisine: Chettinad
- Course: Main Course
- Diet: Vegetarian
Instructions
To embark on this flavorful journey of creating Chettinad Style Puliyogare Gojju, begin by gathering and preparing all the ingredients mentioned above, ensuring they are within reach.
-
Dry Roasting Spices: In a kadai or heavy-bottomed pan, dry roast each of the following ingredients separately over low heat:
- Chana Dal and Urad Dal until they turn slightly brown and aromatic.
- Whole Black Peppercorns, Cumin Seeds, and Dry Red Chillies just until fragrant.
Allow the roasted ingredients to cool on a large plate.
-
Grinding the Roasted Spices: Once cooled, transfer the roasted dals and spices into a mixer grinder. Grind them into a fine powder and set aside.
-
Additional Roasting: In the same manner, dry roast the Sesame Seeds and Dry Coconut. Coarsely grind these two ingredients and mix them with the previously ground spice powder.
-
Preparing the Tamarind Mixture: In an aluminum vessel or a thick-bottomed kadai, heat about 2 cups of water. Add the Jaggery, Tamarind Paste, and salt to taste. Bring this mixture to a boil, tasting to balance the sweetness and tanginess, adjusting with more jaggery or tamarind as needed.
-
Combining Ingredients: Allow the jaggery-tamarind mixture to cool. Once cooled, incorporate the ground spice and coconut powder, stirring well until a thick, semi-dry, dough-like consistency forms. Set aside.
-
Tempering Spices: In a kadai or wok, heat Sunflower Oil. Add the Mustard Seeds and let them splutter. Next, toss in the Curry Leaves and the remaining Dry Red Chillies. Add the Roasted Peanuts and fry for about 2-3 minutes on low flame. Finally, sprinkle in the Asafoetida (Hing) powder.
-
Final Mixing: While the tempered mixture is still hot, combine it with the jaggery-tamarind-spice mixture. Stir thoroughly to ensure that the oil and spices coat the entire mixture, enhancing flavor and aiding in preservation.
-
Storage: Your Chettinad Style Puliyogare Gojju is now ready! Transfer it to an airtight container and store it in the refrigerator, where it can last for several weeks.
To serve, simply mix a few tablespoons of the gojju with cooked plain rice whenever you crave its tangy goodness. This dish pairs wonderfully with Aama Vadai or Akki Peni Sandige, making it a perfect choice for breakfast or lunch.
Enjoy Your Culinary Adventure!
With each bite of this Chettinad Style Puliyogare Gojju, you will relish a burst of flavors that represent the essence of South Indian cuisine, bringing warmth and a sense of nostalgia to your dining table. Enjoy the process of preparing this dish as much as you will enjoy savoring it!
