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Melkote Iyengar Puliyogare | Iyengar Puliyogare Gojju

Melkote Iyengar Puliyogare | Iyengar Puliyogare Gojju

Name: Melkote Iyengar Puliyogare | Iyengar Puliyogare Gojju
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 big Lemon size Tamarind; 2 cups Cooked Rice; ¼ tsp Turmeric Powder; 2 tsp Salt (Adjust as needed); 1 tbsp Grated Jaggery; 1 tsp Cumin Seeds; 1 tbsp Coriander seeds; 1 tbsp Whole Urad Dal; 1 tsp Peppercorns; 7 nos Red Chili; 1 tbsp Sesame Seeds; 1 tbsp Desiccated Coconut (Dry coconut); 1 tbsp Roasted Gram Dal (Pottukadalai / Dhaliya); ¼ Cup Sesame Oil; 1 tsp Mustard seeds; ½ tsp Asafoetida (Asafetida / Hing); 2 tbsp Peanuts; 5 nos Red Chili; 1 sprig Curry leaves

Posted on Jun 16th, 2021

by Sowmya Venkatachalam

Categories:

All Recipes

5 from 15 votes

Melkote Iyengar Puliyogare, a delicious tangy and spicy tamarind rice that is so popular in the region of Melkote in Karnataka. Well balanced flavors makes this puliyogare gojju so delicious and unique. Learn here how to make this Melkote Iyengar Puliyogare with step by step instructions and pictures.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

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Reading Time: 6 minutes

Melkote Iyengar Puliyogare | Iyengar Puliyogare Gojju, a traditional and delicious dish from Melkote region of Karnataka. Melkote region is so famous for temples. The place is also known as Thirunarayanapuram. It is one of the sacred places in Karnataka. Melkote has been inhabited by the Mandyam Iyenger community since the time of Ramanujacharya. In addition to temples, Puliyogare and curd rice are 2 popular dishes from this region. Not only in temples this Puliyogare is served as prasad, but also in most of the mess and restaurants in this region. This Puliyogare has a unique flavor compared to our conventional Tamilnadu style Puliyodarai. The unique flavor of this puliyogare comes from the dry coconut, jeera and roasted gram dal. These 3 ingredients makes this gojju different from our conventional Puliyodarai. A delicious Gojju to mix with rice.

Tips for making Puliyogare:

Extract thick juice out of the tamarind. We don’t need diluted version.
Spread the cooked rice in a broad plate or vessel. We need to rice to cool off completely.
We don’t need to roast the Roasted gram we can add it directly to the grinding ingredients.
Cook the gojju till it becomes thick like thokku consistency.
Use sesame oil for more authentic flavor.
We can add 2-3 tbsp of hot oil as a top layer of gojju. The oil acts as a preservative and keeps the puliyogare gojju stay fresh even for a month.

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Recipe Card for Melkote Iyengar Puliyogare:

INSTRUCTIONS WITH STEP BY STEP PICTURES:

Take 2 cups of cooked rice in a broad vessel. Spread the cooked rice and allow it to cool off completely.

SOAKING TAMARIND

Soak tamarind in 2 cups of hot water for 10 mins. After 10mins, squeeze and extract thick juice of tamarind and set aside.

PREPARING GRINDING INGREDIENTS

Heat a pan. Add cumin seeds and fry till its dark brown. Take it aside in a plate.

In the same pan, next add coriander seeds and fry till the seeds become slightly dark brown. Take this aside in the same plate.

Next, add urad dal and pepper fry till dal turns golden brown and take it aside.

Now, add red chili and fry the chili till it puffs up. Take it aside.

Then, add sesame seeds and fry till it sputter. Take it aside.

Next, add dry coconut and fry till the coconut turns slightly brown.

GRINDING

Allow all the grinding ingredients to cool off completely and take it to mixer jar. To the grinding ingredients, add roasted gram to the mixer jar. Grind everything to a smooth powder.

COOKING PULIYOGARE

Heat a heavy bottomed pan. Add the tamarind extract along with turmeric and salt.

Allow the tamarind extract to boil for 5 mins to get rid the raw smell of tamarind juice. Add the ground puliyogare spice powder to the boiling tamarind and give a good mix so it gets nicely incorporated with the tamarind juice.

Allow the puliyogare to become thick like a thokku consistency. Add grated jaggery and give a good mix. Switch off the flame.

FOR TEMPERING

Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add asafoetida and give a mix. Next, add red chili, peanuts and fry till peanuts are slightly brown. Add few curry elaves and swtich off the flame.

FINISHING PULIOGARE

Add the tempered ingredients to the puliyogare gojju and give a nice mix.

SERVING

Add 3-4 tbsp of Puliyogarai gojju to the cooked rice. Mix gently without mashing the rice. Add extra gojju if you need. Delicious Melkote Iyengar Puliyogare Ready!!