Puliyogere gojju/ಪುಳಿಯೋಗರೆ ಗೊಜ್ಜು /puliyogere mix/పులిహోర mix

About Sastrys Kitchen

Sastrys Kitchen brings you Traditional Food ideas and recipes for the cook in you. I am of the notion that cooking should always be exciting, sumptuous, healthy and fairly simple to make! Feel free to use our videos to learn and prepare mouthwatering delights whenever you want! There are some very interesting mix and combos that you might want to surprise your family and friends with. I plan to give you more insight to those who are not acquainted with traditional ways of SouthIndia mostly although we cover the whole gamut of Rich cultural delights.

Most of the food here are made keeping the Indian Palette in consideration to keep the recipe as authentic as possible, although these food may be what any SouthAsian may relish .It’s important to keep in mind the spices used must be taken into account by the viewer and cook according to there threshold, preference and health conditions.

With that out of the way, today we will see how to prepare

Puliyogere Gojju.

Ingredients
Tamrind (washed and soaked in hot water) – 50 grams
Jaggery Powder (can be increased for sweeter taste) – 25g
Groundnuts – half a cup
Mustard – 1 tablespoon
Oil – 5 tablespoons
Dry Red Chillis – 2
Asafetida – half a tablespoon
dry coconut grated – half a tablespoon
Rasam Powder – 5 tabllespoons.
Link to prepare Rasam Powder in my channel : https://youtu.be/AFshwfziedU
Black Sesame Seeds – 50g
(Tamrind and black sesame same amount -better taste)

Procedure:
Take a kadai and dry roast black sesame seeds.
After roasted completely allow it cool for a while.
take 2 tsp of roasted sesame seeds and keep it aside.
Add the remaining
sesame seeds into a mixie jar.
Add asafateda
add rasam powder
blend the above into a fine powder
extract tamrind juice
Add oil into a kadai
Heat it.
Add mustard seeds,
groundnuts & dry red chillis/
Saute for a while
Add dry sesame seeds and saute for a while
Add extraxted tamrind pulp.
Allow it to cook for 5 mins.
Mix the powder for no lumps, add water.
Ensure tamrind is cooked and then add the powder into the mixture and stir continously until the oil seperates.
As the mixture is getting cooked, add grated coconut and salt.
Give it a through mix.
After this cooks – should thicken
Add salt according to taste
Add jaggery powder and mix. Add more if need more sweeter taste.
Gojju is done when oil is seperated.
Store it and this can be mixed with rice

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Please watch: “How to make Onion Pakora/Onion Pakoda/crispy and tasty Onion Pakoda”

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