Mysore Iyenger Puliyogre Gojju

Ingredients

1/2 cup tamarind big orange size / 100 grams / 4 oz

3 cups water

3/4 cup Jaggery 5 to 7oz powdered 

5 tbsp Rasam Powder

2 tbsp salt

1/3 cup black sesame seeds 75 grams

3/4 cup oil

Channa dal 2 tsp

Black Pepper 2 tsp

Cumin Seeds 1 tsp

Method

Wash and soak the tamarind with enough of water overnight.

Extract the pulp to the maximum into a large pan.

Let it boil on medium heat.

Meanwhile, dry roast the sesame seeds, allow it to cool and then powder it and keep it aside.

Now, dry roast Channadal, Black Pepper and Cumin seeds and make fine powder

Once the pulp becomes thick, reduce the heat to medium low.

Add rasam powder mix well.

Add jaggery also.

Let it boil for 10 minutes.

Add salt.

Add sesame powder mix well and let it boil for few minutes.

Now add Channa dal powder

Finally, add oil and let it boil for 8 to 10 more minutes. Or once it comes to the Jam consistency or oil comes on the top turn off the heat.

Now the Gojju is ready.

Once it is cooled completely store it in the fridge.

How to make Puliyogre:

Take 2 cups of cooked rice spread in the large plate

add 3 tsp of gojju on rice and keep aside

In a ladle add oil 

Once hot, add mustard, cumin, Channa dal, and urad dal each 1 tsp

Now add Ing and Turmeric a pinch 

add a handful of groundnuts and fry them until golden brown at last add curry leaves 

Now, add this rice 

Sprinkle 1 tsp of rasam powder in rice 

add salt to taste

mix everything with rice well 

Now serve puliyogre