#TraditionalSouthIndianCondiment #Authentic #BasicRecipe

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.

Ingredients

1. Tamarind / Imli – a small orange-sized, appr 150g
2. Sesame / Til – 1/3 cup
3. Turmeric powder / Haldi – 1/2 tsp
4. Jaggery / Gud – a small-lemon sized
5. Salt to taste
6. Desi ghee – 1 tbsp

For Tadka

1. Sesame / Til Oil – 3/4 cup
2. Mustard Seeds / Rai – 1 tsp
3. Urad Dal – 1 tsp
4. Channa Dal – 2 tsp
5. Fenugreek / Methi Seeds – 3/4 tsp
6. Red Chilly – 6 or 8 nos
7. Groundnut – a handful, roasted and peeled
8. Sesame Seeds / Til – 2 tsp
9. Curry Leaves – 2 twigs, torn into pieces
10. Asafoetida / Hing- 1 1/2 tsp

For Puliyotharai Masala

1. Red Chilly – 10 nos
2. Urad Dal – 2 tsp
3. Channa Dal – 1 tbsp
4. Fenugreek / Methi Seeds – 3/4 tsp
5. Coriander / Dhania Seeds – 3 tbsp

Method

• 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.

Notes

• 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.

For more such authentic recipes, plz checkout Thenga Paruppu Thogaiyal , Nellai Milagai Podi, Puzhimilagai, Getti chutney, Curry Leaves Spice Paste.

Happy Cooking!