Chettinad Style Puliyogare Gojju Recipe
Chettinad Style Puliyogare Gojju is a deliciously tangy and spicy rice dish commonly served at South Indian temples, during pooja ceremonies, and at various festivals. With its rich blend of tamarind and jaggery, this rice dish is a treat that embodies the vibrant and aromatic flavors of Chettinad cuisine. The thick tamarind and jaggery paste, known as “gojju,” is mixed with steamed rice and seasoned with peanuts, curry leaves, and spices, making it a delightful addition to any meal.
This recipe, also known as Pulihora or Puliyodharai, is an absolute favorite for its mouthwatering balance of sweetness, sourness, and heat. Whether you’re hosting a festive gathering or simply craving something flavorful, Chettinad Style Puliyogare Gojju will surely hit the spot.
Cuisine: Chettinad
Course: Main Course
Diet: Vegetarian
Ingredients:
The following ingredients will help you create the perfect Chettinad Style Puliyogare Gojju with all its authentic flavors.
| Ingredient | Quantity |
|---|---|
| Dry Red Chillies | 12 (keep aside half for seasoning) |
| Whole Black Peppercorns | 3 tablespoons |
| Cumin Seeds (Jeera) | 6 tablespoons |
| Chana Dal (Bengal Gram Dal) | 1/2 cup |
| White Urad Dal (Split) | 1/4 cup |
| Sesame Seeds (Til seeds) | 1/2 cup |
| Dry Coconut (Kopra), grated | 1 cup |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| Curry Leaves | 20 leaves |
| Asafoetida (Hing) | 1/2 teaspoon |
| Jaggery | 1/2 cup |
| Tamarind Paste (or Soaked Tamarind Pulp) | 1/4 cup |
| Roasted Peanuts (Moongphali) | 1/2 cup |
| Oil | 1-1/2 cups |
Preparation Time:
20 minutes
Cooking Time:
30 minutes
Instructions:
-
Roast the Spices and Dal:
- Begin by gathering all the ingredients. Place them in separate bowls so theyβre ready to use.
- In a kadai (wok), dry roast the Chana Dal and Urad Dal on a low heat. Roast them individually until they turn slightly brown.
- Similarly, dry roast the Black Peppercorns, Cumin Seeds, and Red Chillies until fragrant. Allow these ingredients to cool on a large plate.
-
Grind the Spices:
- Once the roasted spices have cooled, grind them together in a mixer grinder. Set this spice powder aside for later use.
-
Roast Sesame and Coconut:
- Now, dry roast the Sesame Seeds and Dry Coconut in the kadai. These ingredients should be coarsely ground once roasted.
- Mix the ground Sesame Seeds and Dry Coconut with the spice powder prepared earlier. Set this mixture aside.
-
Prepare the Tamarind and Jaggery Mixture:
- In an aluminum vessel or a thick-bottomed kadai, heat 2 cups of water. Add the Jaggery, Tamarind Paste (or soaked tamarind pulp), and salt to taste. Stir well and bring the mixture to a boil.
- Once boiling, taste the mixture and adjust the sweet-tangy balance by adding more Jaggery or Tamarind as needed. This step is crucial to achieving the signature flavor of the dish.
- Once the flavors are balanced, allow the mixture to cool.
-
Combine the Spice Powder and Tamarind Mixture:
- Once the jaggery-tamarind mixture has cooled down, add the ground dal spice and coconut powder mixture to it. Stir the mixture thoroughly to achieve a thick, semi-dry dough-like consistency. Set this gojju aside.
-
Tempering and Mixing:
- In another kadai or wok, heat 1-1/2 cups of oil. Add the Mustard Seeds and let them splutter.
- Add the Curry Leaves and Dry Red Chillies to the hot oil and fry for about 1 minute. Add the Roasted Peanuts (Moongphali) and fry for an additional 2-3 minutes on low flame.
- Finally, add Asafoetida (Hing) and stir well. While the tempering is still hot, transfer it into the bowl containing the tamarind-jaggery-spice mixture.
-
Mix and Store:
- Mix everything thoroughly so that the oil and tempered spices coat the mixture evenly. This will help preserve the gojju for a longer period.
- Once the Chettinad Style Puliyogare Gojju is ready, store it in an airtight container. This gojju can be stored in the refrigerator for weeks.
-
Serving:
- To serve, take a few tablespoons of the gojju and mix it with freshly cooked plain rice. You can adjust the amount based on your preferred tanginess and spice level.
- Serve Chettinad Style Puliyogare Gojju with Aama Vadai (fried rice flour fritters) or Akki Peni Sandige (rice crackers) for a perfect breakfast or lunch.
Tips:
- If you prefer a smoother texture for the gojju, you can blend the ground ingredients into a fine powder.
- For an even richer flavor, you can add a bit more oil during the tempering step. This will give the dish a glossy finish and enhanced taste.
- Adjust the sweetness and tanginess according to your preference. Some like it tangier, while others prefer it sweeter.
Enjoy this flavorful and aromatic Chettinad Style Puliyogare Gojju as a delicious treat with steamed rice or as a side dish to complement your main course. It’s a fantastic way to celebrate the festive flavors of South India in your own kitchen!
