Puliogarey/Tamarind Gojju
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Puliogarey Gojju Recipe
INGREDIENTS
Oil as required
4 tbsp - Bengal Gram
2 tbsp - White Sesame Seeds
10 - 15 Pieces - Dried Red Chillies
6 tbsp - Coriander Seeds
As Required - Mustard Seeds
100 gms - Tamarind Pulp
100 gms - Jaggery
1 tbsp - Turmeric Powder
1/4 tsp - Asafoetida
50 gms - Peanuts
8 - 10 Curry Leaves
PREPARATION
For the Tamarind Pulp
Soak the Tamarind in hot water for about 1/2 an hour.
Once the water has cooled down, squeeze out the pulp and discard the fiber.
For the Peanuts (If they are unpeeled)
Dry roast the peanuts in a pan until the peel turns brown.
Once brown, let them cool down on a plate.
Place another plate on top and apply slight pressure while moving it in a circular motion to let the peels detach from the peanuts.
Apply the force of a gentle wind to separate the peels from the peanuts.
For the Gojju
Dry Roast Bengal Gram, Sesame Seeds, Coriander Seeds, and Dried Red Chillies and grind them to make a powder
Sauté Mustard Seeds, Dried Long Chillies, Turmeric, Asafoetida, Peanuts and Curry Leaves in Oil
After they sputter, add tamarind pulp and jaggery and boil until it becomes a thick paste.
Add the powdered mixture 2 minutes before shutting off the flame.
And Voila! Freshly homemade Puliogarey gojju is now ready. It is a tangy and spicy tamarind-based sauce bursting with flavor. Typically served with rice to create delicacies like puliogarey (tamarind rice). This versatile gojju adds a delightful zing to any meal, balancing sourness, sweetness, and heat in every spoonful.