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Puliyogre Gojju |
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Contibutor: C, Gowri.
INGREDIENTS (A)
- 2 Tbsp coriander seeds
- 1 Tbsp cumin seeds
- 1 Tbsp pepper corns
- ¼ Tsp of fenugreek seeds
- 12 to 14 Red chilies
- 2 Tbsp of black gram dhal
- 2 pinch of asafetida
INGREDIENTS (B)
- 3 Tbsp of black sesame seeds
- 3 Tbsp of dry coconut powder
TAMARIND PASTE (C)
- ½ Cup of tamarind pulp
- 3 Tbsp of powdered jaggery
- Salt for taste
SEASONING (D)
- 3 Tbsp of oil
- ½ Tsp Black gram dhal
- ½ Tsp Bengal gram dhal
- 1 pinch of asafetida
- 3 Stalks of curry leaves
- ¼ Cup of peanuts
- 2 Red chilies
- ½ Tsp of mustard seeds
Method:
- Dry roast A ingredients until light brown color and grind into a powder and keep it aside.
- Dry roast B ingredients until light brown color and grind into powder separately and keep it aside.
- Heat the pans with 3 tsp of oil add tamarind pulp and jaggery to it and boil until the raw smell goes away.
- Then add A ingredients powder to it and boil for 5 to 6 minutes, last add B ingredients powder to it and boil for 2 minutes.
- In the last prepare seasoning with seasoning ingredients add this paste and mix well and preserved in the air tight container
- When ever you want to make tamarind rice just take few spoons of this paste and mix with cooked rice and serve.
