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puliyogare gojju
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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 .
Course Condiments
Cuisine Indian, Karnataka
Keyword DIY, Masala, South Indian
Prep Time 30 minutes
Cook Time 1 hour
Soaking Hours 2 hours
Total Time 1 hour 30 minutes
Servings 750 ml container
Author Muktha H S


  • 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


  • 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.