Hunase gojju ( puliogare// tamarind gojju) and puliogre ( tamarind rice)

Ingredients for making hunase gojju

Tamarind (hunase hannu// imli)—1 cup

Jaggery—2 cups flat or 2 achhu( small)

Rasam ( saarina pudi) powder —6 to 7 tablespoon recipe here

Salt —2 tablespoon 

White or black til( yellu) ( seasame seeds)—3 tablespoon 

Jeera (jeerige//cumin)—1 tablespoon 

Mustard seeds (menthya seeds//methi)—1 tablespoon 

Black pepper corns—1 tablespoon 

Water —to soak tamarind 

Method for making gojju 

Clean the tamarind by removing seeds and strings or buy the cleaned tamarind.

Wash and soak the tamarind ( older and black tamarind is good for making gojju) in 3 cups of water for 5 to 6 hours or overnight.

You can use hot water also to soak tamarind ,if you are soaking in the morning.

You can even add just enough water and pressure cook for 1 whistle .

Now squeeze the  juice from the tamarind  with your hands  and strain the juice in a strainer.

adding little water to the pulp again and extract the juice fully.

.

Now in a pan dry roast jeera,pepper corn,menthya seeds on medium flame,once methi turns brown add in til and roast till it splutters.

Set aside and cool.

Then powder it in a mixer grinder.

Keep it aside.

Now take a thick bottomed kadai or pan,transfer the tamarind pulp and bring it to boil on medium flame.

Now add in jaggery and keep boiling till jaggery  melts  .

Add in rasam powder and let it boil for 6 to 7 minutes.

Now add powdered jeera pepper methi til powder  

Finally add salt.

Let it boil for few more minutes continue stirring till the mixture becomes a thick jam or lehya like consistency and comes together in a single mass when dropped from spoon.

Now gojju is ready .

Cool completely and store in a glass or porcelain jar.

Remember jaggery and rasam powder quantity can be varied according to your taste.

Some people add 1/4 cup of oil in the final stage of gojju 

I have not used oil .

You can store in fridge for months

Now for making puliogre

Cooked rice made out of 1 cup rice

Oil—3 to 4 tablespoon 

Mustard seeds (sasive)—1 teaspoon 

Jeera ( jeerige //cumin seeds)—1/2 teaspoon 

Channa dhal ( kadale belle)—1 tablespoon 

Urad dhal (uddina belle)—1 tablespoon 

Asafoetida// hing—1/4 teaspoon 

Turmeric powder ( arisina//haldi)—1/4 teaspoon 

Red chillies broken into pieces—2

Kadale kayi bija ( ground nuts// peanuts )—1/4 cup or 3 tablespoon 

Dry coconut grated—3 tablespoon 

Saarina pudi ( rasam powder )—1 tablespoon 

Curry leaves (karibevu//kadipatta)—few

Puliogre gojju—3 to 4 tablespoon 

Salt a little 

Method for making puliogre ( tamarind rice)

Cook 1 cup of rice adding 2 cups of water in a pressure cooker for 3 whistles or in rice cooker.

Transfer the cooked rice to a mixing bowl add 1 tablespoon of oil,salt,rasam powder and mix well .

Add puliogre gojju also and mix it evenly.

Now prepare for seasoning (oggarane )

Heat 3 tablespoon of oil in a pan on medium flame.

Once hot enough add  peanuts first fry till it turns brown 

Then add in mustard seeds,jeera and asafoetida,channa and urad dhal,red  chillies, curry leaves,turmeric powder  one by one 

Fry till dhal turns brown.

Add dry coconut grated also.

Turn of the heat and pour this over rice.

Mix well with hand.

Now traditional puliogre is ready to eat.

But its taste delicious if you leave for at least for 30 minutes before serving.

People eat this with raw onion 

In Karnataka we call this as hulianna