Puliyogare Gojju | Pulihora Masala Paste
Puliyogare Gojju is a Spicy Tangy Masala paste prepared from Tamarind mainly used for making popular Karnataka Style Iyengar Puliyogare .
Servings 750 ml container
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.