This is a dish that I cook not very often. Everytime I make, it comes as a surpries. I mean everytime I make it tastes different. So I have finally decided to write the recipe.
Ingredients for Puliogare powder:
Chana dal 1 cup
Urad dal 1/2 cup
Jeera 4 spoons
Pepper corn 4 spoons
Fenugreek seeds 2 spoons
Mustard seeds 2 spoons
A handfull of curry leaves
1/4 spoon of asefotida
about 75 Gms of red chillies (Badige variety)
Method:
1) Puliogare powder:
Dry roast the dals first. Next dry roast the spices and finally dry roast the chilli.
Let it cool a bit and grind it into not-so-fine powder.
2) Puliogare gojju:
Soak a cricket ball size of tamarind in water for half an hour. Squeese out the pulp and strain it of all the impurities. Put the tamarind pulp on boil on low flame ( It should now measure around 600 ml). Add salt(to taste), a spoonful of turmeric and Jaggery the size of one medium onion.
When the tamarind and jaggery boils and reduces a bit, this may take about 15 minutes, add the puliogare powder to it and the gojju is ready.
In a pan, heat oil, add mustard, curryleaves, sesame seeds, chana dal, urad dal and some peanuts. Cashew if desired. Add this to the Puliogare gojju and it is done. Donedanadandone.
