Wednesday, April 7, 2010

Pliyogare / Pulihora gojju / Tamarind Rice (Authentic Karnataka Style)


Channa dal: 3tsp
Urad dal: 1tsp
Tamarind: 50gm
Dhaniya: 4tsp
Jeera: 1tsp
Cinnamon: 1/2"
Clove: 2
Pepper: 4
Methi seeds: 1/2tsp
Elichi / Cardamom: 1
Asifotida: 5-6 pinch
Gagary: 4tsp
Red chilies: 4

Mustered seeds:1/2 tsp
Jeera: 1/2 tsp
Curry leaves: 6
Red Chillies: 4
Oil: 1/2 cup
Peanut: 1/4 cup
Channa dal: 4tsp
Urad dal: 4tsp
Sesame seeds: 3tsp
Turmeric powder: 1/2 tsp


Dry fry channa dal, urad dal, jeera, daniya, cinnamon, clove, cardamom, pepper, methi seeds make powder. Soak Tamarind for 20 min, squeeze and remove juice in a bowl and add masala powder.

Prepare Seasoning by heating oil in a pan add mustered seeds, jeera, channa dal, urad dal, peanut, red chilies, curry leaves, sesame seeds and turmeric powder. Add masala paste, jagary to seasoning and let it boil until oil separates.

Puliyora gojju can be stored for 1 to 2 months in the refrigerator.
This gojju can be used for 5 to 6 cup rice