How To Prepare Puliyogare Gojju Recipe

Puliyogare Gojju, a tantalizing South Indian delicacy, captivates taste buds with its medley of flavors—sweet, tangy, and spicy—melded into a harmonious symphony. Embarking on the journey to create this traditional dish promises not just a culinary adventure, but a delightful experience rooted in authentic Indian cuisine.


  • Badami Coriander
  • Byadagi Chilli
  • Guntur Chilli
  • Jeera (Cumin Seeds)
  • Fenugreek Seeds
  • Mustard Seeds
  • Black Pepper
  • Dry Curry Leaves
  • Turmeric
  • Asafoetida Crystals
  • Channa Dal
  • Urad Dal
  • Tamarind
  • Jaggery

Unveiling the Essence of Puliyogare Gojju

Puliyogare Gojju, the heart of the beloved Puliyogare dish, owes its distinctive taste to a blend of carefully selected spices and ingredients. The amalgamation of these elements creates a sauce that elevates simple rice into a flavorful indulgence.

The Magic of Spices and Ingredients

Badami Coriander, Byadagi & Guntur Chilli:

The rich, earthy notes of Badami Coriander combined with the mild heat of Byadagi Chilli and the fiery kick of Guntur Chilli form the cornerstone of the gojju’s flavor profile.

Jeera, Fenugreek Seeds, Mustard & Black Pepper:

The aromatic prowess of Jeera, Fenugreek Seeds, and the crackling Mustard Seeds, coupled with the subtle heat of Black Pepper, creates a tantalizing aroma and depth of taste.

Curry Leaves, Turmeric & Asafoetida Crystals:

The fragrant essence of Dry Curry Leaves, the vibrant hue of Turmeric, and the pungent hint of Asafoetida Crystals infuse the gojju with its quintessential South Indian essence.

Channa Dal, Urad Dal, Tamarind & Jaggery:

The nutty crunch of Channa Dal and Urad Dal, the tangy twist of Tamarind, and the sweetness of Jaggery culminate in a symphony of sweet, sour, and savory notes.

Crafting Puliyogare Gojju Step-by-Step

Puliyogare Gojju is a tangy and flavorful paste used to prepare the popular South Indian dish Puliyogare (Tamarind Rice). Here’s a step-by-step recipe to make Puliyogare Gojju:


For Gojju Paste:

  • 1 cup tamarind (seedless, tightly packed)
  • 2 tablespoons sesame oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon fenugreek seeds
  • 1 tablespoon chana dal (split chickpeas)
  • 1 tablespoon urad dal (split black gram)
  • 10-12 dried red chilies (adjust to taste)
  • 10-12 curry leaves
  • 1/2 teaspoon asafoetida (hing)
  • 1/2 teaspoon turmeric powder
  • 2 tablespoons jaggery (adjust to taste)
  • Salt to taste

For Tempering (Tadka):

  • 3 tablespoons sesame oil
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon fenugreek seeds
  • 1/4 teaspoon asafoetida (hing)
  • Few curry leaves


1) Prepare Tamarind Extract:

Soak the tamarind in warm water for about 20-30 minutes. Squeeze and extract the pulp. Set it aside.

2) Prepare the Gojju Paste:

  • Heat 2 tablespoons of sesame oil in a pan over medium heat.
  • Add mustard seeds and let them splutter, then add fenugreek seeds, chana dal, urad dal, and dried red chilies. Sauté until the dals turn golden brown.
  • Add curry leaves and sauté for a minute.
  • Add asafoetida and turmeric powder. Mix well.
  • Add the tamarind extract to the pan and mix thoroughly. Let it simmer for 10-15 minutes on low heat, stirring occasionally, until the raw smell of tamarind disappears.

3) Add Jaggery and Salt:

Once the mixture thickens slightly, add jaggery and salt according to taste. Mix well and continue cooking for another 5-7 minutes until the gojju thickens further.

4) Prepare Tempering (Tadka):

  • In another small pan, heat 3 tablespoons of sesame oil for tempering.
  • Add mustard seeds and let them splutter, then add fenugreek seeds and asafoetida. Stir for a few seconds.
  • Add curry leaves and turn off the heat.

5) Combine Tempering with Gojju:

Pour the prepared tempering over the simmering gojju. Mix it well and let it cook together for a minute or two. Turn off the heat.

6) Cool and Store:

Allow the Puliyogare Gojju to cool completely before transferring it to a clean, airtight jar. It can be stored in the refrigerator for a few weeks.

7) Usage:

Puliyogare Gojju is used to mix with cooked rice to make Puliyogare. Mix a desired amount of gojju with cooked rice and gently combine until the rice is coated evenly.


Mastering the art of creating Puliyogare Gojju is not merely about combining ingredients; it’s about infusing love, tradition, and a rich heritage into every spoonful. Embrace this culinary adventure, and relish the joy of savoring a homemade dish steeped in cultural richness.

Scroll to Top