The famous synonym for Iyengar is Puliyogare, the most popular rice dish served in temples of the south. This popular Puliyogare Gojju/hunase gojju recipe is from my mother-in-law. All credits to her and I have just made this oil-free. Puliyogare Gojju (means gravy in Kannada that is typically made of tamarind and jaggery) is what we need to for making the Puliyogare rice dish. Puliyogare Gojju can be prepared ahead of time and can be stored in the refrigerator for more than a month if we don’t use any wet spoons. Gojju can also be used as side dish to gluten-free chapatti and roti. One can mix this with rice and sprinkle some coriander and it’s ready to eat. Since this is a spicy dish, it’s not a good idea to have this while detoxing and it’s good to limit the consumption.

Ingredients

Orange sized ball of tamarind

3 spoons of jaggery

2 tsp cumin

1 tsp fenugreek

3 tsp sesame seeds for grinding

2 tsp of sesame seeds extra

Handful of grated dry coconut

Oil-free rasam powder

4 Red Chilli

2 tsp urad dal

2 tsp Chana dal

A big handful of peanuts mandatory, the more the better

1 tsp turmeric

Salt to taste

Method

- Soak the tamarind 2-3 hrs and extract the pulp

- In an iron or clay kadai, add the tamarind pulp, jaggery, split red chilli and turmeric and allow to boil. One can dilute it with some water while it’s boiling

- Dry roast cumin, sesame and fenugreek and ground the roasted seeds

- After the mix has boiled for 5-10 mins, add the rasam powder as per the taste needed, add the ground sesame mix, add the extra sesame seeds, dry coconut and salt and allow to mix for 2 mins and switch off the stove.

- Now in a separate kadai, made a dry tadka of peanuts first, then followed by urad and Chana, followed by cumin and mustard. This is added in the end to retain the crunch.

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