Chettinad Style Puliogare Gojju Recipe
A vegetarian Chettinad recipe with dry red chillies - (keep aside half of them for seasoning), tablespoons whole black peppercorns, tablespoons cumin seeds (jeera). Ready in 50 min, serves 4.
Curated byRamesh Kumar🇮🇳
Instructions
21 steps- 1
To begin making Chettinad Style Puliyogare Gojju Recipe, get prep with all the ingredients mentioned and keep them handy
dry red chillies - (keep aside half of them for seasoning)(12) - 2
In a kadai, dry roast each of the ingredients individually one at a time, on a low heat - Urad Dal, Chana Dal - both until slightly brown, black pepper, Cumin seeds, Red Chillies a bit until fragrant
dry red chillies - (keep aside half of them for seasoning)(12)tablespoons whole black peppercorns(3)tablespoons cumin seeds (jeera)(6)chana dal (bengal gram dal)(1/2 cup)white urad dal (split)(1/4 cup)sesame seeds (til seeds)(1/2 cup)mustard seeds(1 teaspoon) - 3
Allow to cool by spreading them on a large plate
dry red chillies - (keep aside half of them for seasoning)(12) - 4
Once cooled, grind all the above dry roasted ingredients by using a mixer grinder
roasted peanuts (moongphali)(1/2 cup) - 5
Set aside
dry red chillies - (keep aside half of them for seasoning)(12) - 6
Next dry roast these ingredients: Sesame seeds, Dry coconut
tablespoons cumin seeds (jeera)(6)sesame seeds (til seeds)(1/2 cup)dry coconut (kopra) - grated(1 cup)mustard seeds(1 teaspoon) - 7
Coarsely grind both of these ingredients and mix it with the ground spices you prepared in mixer earlier
- 8
In an aluminium vessel, or a thick bottomed Kadai, heat about 2 cups of water, add jaggery, tamarind pulp, salt to taste and bring to a boil
jaggery(1/2 cup)tamarind paste - (or soaked tamarind pulp - 1/2 )(1/4 cup) - 9
Check on the tangy v/s sweet admixture of flavours
- 10
Adjust as per requirement by adding in more jaggery/tamarind pulp - as this is the mixture that gives the rice its unique flavour
jaggery(1/2 cup)tamarind paste - (or soaked tamarind pulp - 1/2 )(1/4 cup) - 11
Allow to cool
- 12
Once the jaggery - tamarind mixture cools down add the ground dal spice & coconut powder and stir well to form a nice thick semi dry dough like consistency
dry coconut (kopra) - grated(1 cup)jaggery(1/2 cup)tamarind paste - (or soaked tamarind pulp - 1/2 )(1/4 cup) - 13
Set aside
dry red chillies - (keep aside half of them for seasoning)(12) - 14
In a kadai/wok, heat oil, add in the mustard seeds to splutter, curry leaves & dry red chillies
dry red chillies - (keep aside half of them for seasoning)(12)tablespoons cumin seeds (jeera)(6)sesame seeds (til seeds)(1/2 cup)mustard seeds(1 teaspoon)curry leaves(20) - 15
Add the groundnuts and fry for about 2-3 minutes on a low flame
- 16
To the above mixture, finally, add asafoetida/ hing powder
asafoetida (hing)(1/2 teaspoon) - 17
While it's still hot transfer it into the kadai in which is the jaggery tamarind and spice powder mixture is resting
jaggery(1/2 cup)tamarind paste - (or soaked tamarind pulp - 1/2 )(1/4 cup) - 18
Stir well so that the oil and tempered spices coat the overall mixture and help in preserving it for a longer time
- 19
Chettinad Style Puliyogare Gojju Recipe is ready, you can store this in an air tight container in a refrigerator for weeks together
- 20
Just take a few table spoons of the gojju and mix it with cooked plain rice, as and when you want to relish this tangy goodness
- 21
Serve Chettinad Style Puliyogare Gojju Recipe with Aama Vadai, or Akki Peni Sandige for breakfast or lunch
Rate this recipe
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Chettinad Style Puliogare Gojju Recipe
A vegetarian Chettinad recipe with dry red chillies - (keep aside half of them for seasoning), tablespoons whole black peppercorns, tablespoons cumin seeds (jeera). Ready in 50 min, serves 4.
Curated byRamesh Kumar🇮🇳
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Directions
21 steps- 1
To begin making Chettinad Style Puliyogare Gojju Recipe, get prep with all the ingredients mentioned and keep them handy
dry red chillies - (keep aside half of them for seasoning)(12) - 2
In a kadai, dry roast each of the ingredients individually one at a time, on a low heat - Urad Dal, Chana Dal - both until slightly brown, black pepper, Cumin seeds, Red Chillies a bit until fragrant
dry red chillies - (keep aside half of them for seasoning)(12)tablespoons whole black peppercorns(3)tablespoons cumin seeds (jeera)(6)chana dal (bengal gram dal)(1/2 cup)white urad dal (split)(1/4 cup)sesame seeds (til seeds)(1/2 cup)mustard seeds(1 teaspoon) - 3
Allow to cool by spreading them on a large plate
dry red chillies - (keep aside half of them for seasoning)(12) - 4
Once cooled, grind all the above dry roasted ingredients by using a mixer grinder
roasted peanuts (moongphali)(1/2 cup) - 5
Set aside
dry red chillies - (keep aside half of them for seasoning)(12) - 6
Next dry roast these ingredients: Sesame seeds, Dry coconut
tablespoons cumin seeds (jeera)(6)sesame seeds (til seeds)(1/2 cup)dry coconut (kopra) - grated(1 cup)mustard seeds(1 teaspoon) - 7
Coarsely grind both of these ingredients and mix it with the ground spices you prepared in mixer earlier
- 8
In an aluminium vessel, or a thick bottomed Kadai, heat about 2 cups of water, add jaggery, tamarind pulp, salt to taste and bring to a boil
jaggery(1/2 cup)tamarind paste - (or soaked tamarind pulp - 1/2 )(1/4 cup) - 9
Check on the tangy v/s sweet admixture of flavours
- 10
Adjust as per requirement by adding in more jaggery/tamarind pulp - as this is the mixture that gives the rice its unique flavour
jaggery(1/2 cup)tamarind paste - (or soaked tamarind pulp - 1/2 )(1/4 cup) - 11
Allow to cool
- 12
Once the jaggery - tamarind mixture cools down add the ground dal spice & coconut powder and stir well to form a nice thick semi dry dough like consistency
dry coconut (kopra) - grated(1 cup)jaggery(1/2 cup)tamarind paste - (or soaked tamarind pulp - 1/2 )(1/4 cup) - 13
Set aside
dry red chillies - (keep aside half of them for seasoning)(12) - 14
In a kadai/wok, heat oil, add in the mustard seeds to splutter, curry leaves & dry red chillies
dry red chillies - (keep aside half of them for seasoning)(12)tablespoons cumin seeds (jeera)(6)sesame seeds (til seeds)(1/2 cup)mustard seeds(1 teaspoon)curry leaves(20) - 15
Add the groundnuts and fry for about 2-3 minutes on a low flame
- 16
To the above mixture, finally, add asafoetida/ hing powder
asafoetida (hing)(1/2 teaspoon) - 17
While it's still hot transfer it into the kadai in which is the jaggery tamarind and spice powder mixture is resting
jaggery(1/2 cup)tamarind paste - (or soaked tamarind pulp - 1/2 )(1/4 cup) - 18
Stir well so that the oil and tempered spices coat the overall mixture and help in preserving it for a longer time
- 19
Chettinad Style Puliyogare Gojju Recipe is ready, you can store this in an air tight container in a refrigerator for weeks together
- 20
Just take a few table spoons of the gojju and mix it with cooked plain rice, as and when you want to relish this tangy goodness
- 21
Serve Chettinad Style Puliyogare Gojju Recipe with Aama Vadai, or Akki Peni Sandige for breakfast or lunch
Rate this recipe
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