Puliyogare Gojju | Pulihora Masala Paste is a spicy Tamarind masala paste is native of Karnataka. Puli means Tangy , ogare means tempering and gojju means paste in Kannada . All together you can translate it as Tangy Tempered masala paste. Puliyogare is popularly known as Iyengar Puliyogare in Karnataka .
Though making this Puliyogare Gojju seems quite lengthy , it's definitely worth preparing and storing this. Because in times of emergency and non availability of vegetables,it is saviour. All you need to do is , just cook rice and mix with this paste ,within minutes delicious Puliyogare will be ready.
In Karnataka ,mainly during festivals and religious ceremonies, puliyogare is made .It is also served as Prasada in many temples of Karnataka .You can even get MTR Puliyogare Masala Powder in stores. But Puliyogare prepared from tamarind masala paste ,gives authentic taste and flavours.
To prepare Puliyogare Masala,first of all tamarind pulp should be boiled .Then other spices are roasted, blended to powder and mixed with tamarind pulp and finally finished by tempering. Puliyogare gojju stays good in airtight glass jar for months.
Once Puliyogare masala is ready then Puliyogare gets ready in minutes . You can either increase or decrease the measurement of this recipe to twice or half the quantity respectively.
Its my Mom's recipe from her Kitchen. Large quantity of Masala was prepared hence stepwise pictures are not taken. I had few urgent requests from my readers for this recipe hence posting this recipe without stepwise pictures. Soon, I will update this post with stepwise pictures.
Using this Puliyogare Mix , you can prepare Tamarind Rice , Semiya Puliyogare and also Instant Spicy Tangy Poha
Other spice blends/masala from my blog are : Uppsaru Khara / Spicy curry paste , Heralekai Gojju , Bisi Bele Bath Powder , Chai Masala , Biryani Masala Powder and Tandoori Masala Powder .
Recipe card for Puliyogare Gojju | Pulihora Masala Paste - Karnataka Style
Puliyogare Gojju | Pulihora Masala Paste
Ingredients
- 100 grams Tamarind
- 12 Sprigs Curry leaves
- 3 tablespoon Rock Salt
- 5 tablespoon Red Chilly Powder
- 1 teaspoon Turmeric Powder
- 100 grams Jaggery powder
- 1 teaspoon Asafoetida / Hing
For Masala Dry Powder
- 4 tablespoon Jeera / Cumin Seeds
- 4 tablespoon Black peppercorns
- 5 tablespoon Chana Dal
- 3 tablespoon Urad Dal
- 1 tablespoon Mustard Seeds
- 1 teaspoon Fenugreek Seeds
- 5 tablespoon Coriander Seeds
- 8 No's Byadgi Red Chilli
- 12 No's Guntur Red Chilli
For Tempering
- 250 ml Sesame Oil /Til Oil
- 1 teaspoon Mustard Seeds
- 5 Sprigs Curry Leaves
- 1 tablespoon Chana Dal Optional
- 1 tablespoon Urad Dal Optional
- 1 teaspoon Asafoetida / Hing
Instructions
- Wash Tamarind and soak in water for about 2 hours or more. Add water just enough to immerse Tamarind.
- Squeeze Tamarind, extract the juice and pulp. Strain the juice, pulp and discard the residue.
- Take a pressure cooker, add tamarind pulp with juice and pressure cook for 3-4 whistles. Allow the pressure to release on its own.
- For boiled tamarind pulp, add chilli powder, turmeric powder , jaggery, asafoetida, curry leaves,salt and bring to boil
- Keep it on low flame, and boil till jaggery dissolves completely. Be careful while boiling as it may splutter.
- Whilst, dry roast all the spices listed under dry masala ingredients separately one after the other. Allow it to cool.
- Once it cools down, in a blender ground to a coarse powder. Note that it should not be fine or very coarse. It should be blended to medium coarse powder.
- Add this coarse blended spice powder to boiled tamarind pulp.
- Keeping on a low flame, bring it to boil, stirring occasionally. It will splutter around so use a deep container.
- Boil tamarind paste with spices till it thickens and get the consistency of idly batter. Turn of the heat.
- In a deep kadai , heat 250 ml of cooking oil preferably sesame oil.
- Add mustard seeds, once it splutters add curry leaves, chana dal(optional) , urad dal(optional),asafoetida and boiled tamarind-spices paste .
- Mix well and cook on low heat, till oil starts releasing from edges and starts to float above the paste.
- Turn of the heat, once it cools down .Store it in a dry airtight glass jar.
- Stays good for 6-8 months when refrigerated. Use it as required.
How to make Puliyogare Gojju Directions:
- Wash Tamarind and soak in water for about 2 hours or more. Add water just enough to immerse Tamarind.
- Squeeze Tamarind, extract the juice and pulp. Strain the juice, pulp and discard the residue.
- Take a pressure cooker, add tamarind pulp with juice and pressure cook for 3-4 whistles. Allow the pressure to release on its own.
- For boiled tamarind pulp, add chilli powder, turmeric powder , jaggery, asafoetida, curry leaves,salt and bring to boil .
- Keep it on low flame, and boil till jaggery dissolves completely. Be careful while boiling as it may splutter.
- Whilst, dry roast all the spices listed under dry masala ingredients separately one after the other. Allow it to cool.
- Once it cools down, in a blender ground to a coarse powder. Note that it should not be fine or very coarse. It should be blended to medium coarse powder.
- Add this coarse blended spice powder to boiled tamarind pulp.
- Keeping on a low flame, bring it to boil, stirring occasionally. It will splutter around so use a deep container.
- Boil tamarind paste with spices till it thickens and get the consistency of idly batter. Turn of the heat.
- In a deep kadai , heat 250 ml of cooking oil preferably sesame oil.
- Add mustard seeds, once it splutters add curry leaves, chana dal(optional) , urad dal(optional),asafoetida and boiled tamarind-spices paste .
- Mix well and cook on low heat, till oil starts releasing from edges and starts to float above the paste.
- Turn of the heat, once it cools down .Store it in a dry airtight glass jar.
- Stays good for 6-8 months when refrigerated. Use it as required.
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