This is a basic recipe for preparing tangy, spicy and scrumptious South Indian delicacy ‘Puliyotharai Rice’ that has a long shelf life.
How to make Puliyotharai Gojju | Pulikaachal?
Though there are many versions of this delectable recipe that belong to various parts of Tamil Nadu, Karnataka and Andhra, I always have followed the one which is inherited from my family, especially from my father (yes! he is so fond of trying out authentic dishes with great flair).
This version has a fine blend of Andhra style and Iyengar style of making puliyotharai. You can make this recipe in large quantity and store to relish puliyotharai as and when required. It is an ideal option for tiffin box or as a travel food.
Tamarind / Imli – a small orange-sized, appr 150g
Sesame / Til – 1/3 cup
Turmeric powder / Haldi – 1/2 tsp
Jaggery / Gud – a small-lemon sized
Salt to taste
Desi ghee – 1 tbsp
Sesame / Til Oil – 3/4 cup
Mustard Seeds / Rai – 1 tsp
Urad Dal – 1 tsp
Channa Dal – 2 tsp
Fenugreek / Methi Seeds – 3/4 tsp
Red Chilly – 6 or 8 nos
Groundnut – a handful, roasted and peeled
Sesame Seeds / Til – 2 tsp
Curry Leaves – 2 twigs, torn into pieces
Asafoetida / Hing- 1 1/2 tsp
For Puliyotharai Masala
Red Chilly – 10 nos
Urad Dal – 2 tsp
Channa Dal – 1 tbsp
Fenugreek / Methi Seeds – 3/4 tsp
Coriander / Dhania Seeds – 3 tbsp
Soak imli in a cup of warm water for 10-15 minutes.
In the meanwhile, dry roast sesame or til (black or white) and coarsely powder it. Keep it separately.
Dry roast one by one the ingredients given for puliyotharai masala and finely powder it.
Extract the thick juice from the soaked imli.
In a heavy bottomed vessel / kadai, heat til oil and add rai.
When it splutters, add the remaining ingredients given for tadka (please follow the same order mentioned above) and sauté till the dals and groundnuts turn golden in colour.
Add imli water, haldi and give a boil.
Add powdered puliyotharai masala, salt, jaggery, half the amount of powdered til and boil till the raw flavour of imli lessens.
Keep stirring the gravy periodically till it thickens and forms a thick paste like consistency.
Add the remaining til powder and a tbsp of desi ghee, mix well and switch off the flame.
Let it cool and store it in a clean and dry container.
This gojju stays good for at least 2 weeks in normal temperature and almost 2-3 months when refrigerated.
For making puliyotharai rice, mix 2 tbsp of puliyotharai gojju with a cup of steamed rice (increase or decrease the amount of paste as per taste) and serve with papad and curd.
Famously known as ‘Getti Chutney’ in South India, this delectable chutney is nothing but a basic coconut chutney grounded in stone mortar & pestle. It’s always a common sight to see in South Indian restaurants where people specifically prefer ‘Getti chutney’ with tiffin varieties.
How to make Getti Chutney | Restaurant Style Thick Chutney?
‘Getti’ in Tamil means anything that is thick in texture. As the name suggest, this chutney is prepared using very less amount of water to get a coarse, thick texture. It tastes super delicious when ingredients are coarsely grounded in mortar & pestle. Believe me, you’ll notice a great enhancement in taste, flavour and texture than the usual version made in mixer grinder.
Though time consuming, many South Indian households still follow this age-old method of grinding it in mortar & pestle. For quicker method, one can always use mixer grinder with just sprinkling of water while making.
Here, I have given both the versions… i.e., in a mortar & pestle and also in a mixer grinder. I have a small stone mortar & pestle that belonged to my Grandma and now it is one of the treasured possessions in my kitchen. In winters, I always use this to grind chutneys that has coconut in it. Due to cold weather, oil gets separated from coconut while grinding in mixer grinder.
Coconut / Nariyal – 1 cup, grated
Roasted Chana – 1 1/2 tbsp
Green Chillies – 2 or 3 (as per the taste), chopped
Tamarind / Imli – a small gooseberry sized, soaked in water for 10 mins
Salt to taste
Oil – 1 tsp (preferably sesame / til oil)
Rai – 1/4 tsp
Urad dhal – 1/4 tsp
Hing – a pinch
Curry Leaves – few leaves, torn into pieces
Red chilly- 1, broken into 2 and deseeded
In Mortar & Pestle
Wash the stone mortar & pestle nicely. Place grated coconut, chopped green chillies, roasted chana, salt and soaked imli on the mortar.
Using the pestle, start crushing or pounding the ingredients from one end to other.
Scrap the ingredients that have gathered at the corners. Bring it together in the centre and again start crushing to form a coarse paste.
Sprinkle few drops of water as and when required to help in the even grinding.
Once done, scrap it with the help of a spoon and gather it in a bowl.
In Mixer Grinder
Place grated coconut, chillies, imli, salt, roasted chana in a chutney jar and pulse it slightly for 3 or 4 times.
You could notice that the ingredients have coarsely grounded by now. Scrap them from all the corners and from the lid with a spoon.
Sprinkle very little amount of water and pulse it again for 3 or 4 times.
Check for the consistency and the texture of the chutney. If it is coarsely but evenly grounded, transfer it to a bowl. If not done, then pulse it for few more times.
Heat 1 tsp of til oil in a kadai and add rai.
When it splutters, add urad dhal, hing, curry leaves, red chilly and sauté till urad dhal turns golden in colour.
Pour it over the chutney and mix well. Serve it with hot idly or dosa or upma or pongal.
This chutney stays fresh for many hours and is best suited for tiffin box and travel food options.
You can add ginger, garlic, fresh coriander to enhance the flavours to this basic chutney. But we like it simple and plain when it comes to relishing ‘Getti’ chutney.
Tadka is optional. You can skip it and add few curry leaves and hing while grinding itself.
This Chutney goes well with idly, venpongal, dosa, vada, upma, bajji varieties.
An authentic recipe in which curry leaves plays a major role…aromatic, tangy and spicy, multi-purpose “Curry Leaves Spice Paste” is one basic recipe for numerous authentic South Indian dishes that can be prepared instantly with the original taste intact.
Mysore Pak is one of the most popular sweets in South India. It is one of the mainstay in weddings (as a part of Kalyana Seer) and as well as in festivals like Diwali. Since everyone in my family have a pronounced sweet tooth especially for the traditional ones, I make this sweet frequently. Whenever I ask my husband and my daughter for a choice of sweet to be made, their option is always ‘Mysore pak’!