….with sweet, spicy and tangy flavors woven into it.
Puli Gojju, a lip smacking accompaniment to South Indian delicacies, like, shamige, ven pongal, rice and kootu etc. Makes a flavorsome side to a simple meal of curd rice or even plain rice as well.
The main ingredient being tamarind or imli laced with sweetness from jaggery and a sprinkling of sambhar powder makes it a piquant condiment.
Puli gojju with Khara Pongal
The best part is it stays good for a week. So make in larger quantities and relish it every day during meal times!
Puli Gojju
A lip smacking tangy, sweet and spicy accompaniment to South India meals.
- an orange size ball of tamarind
- two lime size pieces of jaggery (or 4 to 6 tbsp)
- 1 1/2 tbsp sambhar powder
- 1 sprig curry leaves
- salt to taste
For tempering
- 1 tbsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp chana dal (split bengal gram dal)
- 1/4 tsp hing (asafoetida)
- 2 to 3 dry red chillies
- Soak tamarind in a cup water and extract pulp. Discard the fibres and keep the fresh extract/ juice aside.
- In a saucepan heat oil for tempering. Add all the tempering ingredients and let mustard crackle and dal turn golden.
- Now add the tamarind extract, jaggery, sambhar powder, salt, curry leaves. Let boil for sometime. Adjust consistency by adding water as needed. Adjust sweetness to taste by adding more or less jaggery.
- When it gives nice aroma, remove from heat. It should be of medium thick consistency.
- Serve with curd rice, plain shemige, khara (ven) pongal, South Indian rice meals.
Puli gojju can be stored for a week.
Adjust quantity of sambhar powder depending on how spicy is the one you are using.
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