Puliogare Gojju or Hunase gojju is a thick, spicy sauce made out of tamarind pulp, jaggery, rasam powder, dry coconut powder and other spices. Other roasted and powdered spices like jeera, pepper and methi enhance the aroma and taste of this sauce. The roasted peanuts seasoning in peanut oil adds finishing to this spicy, out-of-the world sauce. The sauce can be stored in the refrigirator and used to mix with rice to make Puliogare rice. Puliogare rice can be a lunch box item. It is made during festivals, weddings and gatherings in South India. It can be eaten by itself or with some yogurt or curd.
PULIOGARE GOJJU RECIPE| PULIOGRE GOJJU|HUNASE GOJJU
PREP TIME: 5 HRS(INCLUDES SOAKING TAMARIND); COOK TIME: 45 MIN; TOT TIME: 5HRS, 45M APPROX;
Making puliyogare gojju/Hunase gojju:
- 3/4 cup tamarind
- 3 cups Hot water
- 1 cup Jaggery powdered/use organic powdered jaggery to taste
- 5 to 6 tbsp MTR Rasam powder/Home-made Rasam powder
- 2 tbsp salt or to taste
- 4-5 TBSP. White sesame seeds (roasted and powdered)
- 3/4 cup Peanut oil
- 2 TBSP chana dal
- 1 tsp Black pepper
- 1- 1/2 tsp jeera/cumin seeds
SEASONING FOR THE PULIYOGARE RICE :
- 4 TBSP Peanut oil
- ½ tsp Mustard seeds
- 1 tsp Urad dal
- ½ tsp Chana dal
- 2 Red chillies (broken into pieces)
- 1/2 cup peanuts
- 15 to 20 curry leaves
- 1 -1/4 cup Raw rice (Cook in water before mixing sauce)
- 4 TBSP of Puliyogare Gojju
- 3 to 5 tsp of Masala/ Spice powder
FOR MAKING SAUCE/GOJJU:
- Wash and soak the tamarind in boiled water for 3 to 4 hrs. Soaking it overnight also works.
- Squeeze the pulp and sieve it into a thick big pan.
- Keep the kadai or pan on the burner and let it boil on medium heat.
- Meanwhile, roast the sesame seeds,cool it and then powder it, keep it for later use.
- After 10 minutes of boiling, the pulp begins to become thick.
- Now add Jaggery, rasam powder and mix well.
- After ten minutes of cooking on low heat, add salt and the Seasame or Til powder, let it boil for few minutes.
- Finally add the peanut oil and mix well. Let the sauce simmer on low heat till the sauce glistens for about another 10 minutes.
- Turn off heat and cool the gojju or sauce completely before storing in a dry container in the refirgerator.
How to make the Masala/Spice powder:
- Roast the chana dal until the dal turns golden brown. Transfer it to a bowl.
- Next roast black pepper, and jeera on a medium flame. Allow it to cool, then put all the three ingredients into the grinder and powder them.
Mixing of Cooked Rice & Puliogare Gojju or Sauce:
- Cook rice in advance and cool the cooked rice in a big bowl. The rice grains should be separate and not sticking to each other.
- After it cools, mix the 3 TBSP of Puliyogare Gojju and mix it evenly.
- Heat peanut oil on medium heat in a pan.
- Once the oil is hot, add mustard seeds and let it splutter.
- Next add urad and chana dal and fry it until the dal turns golden brown.
- Put peanuts and fry it till it becomes crunchy.
- In the end add red chillies, curry leaves and turn off the heat.
- Add 3-4 Teaspoon of masala/spice powder to the seasoning followed by 3 – 4 Tablespoons of Puliogare Gojju and mix well.
- Transfer this gojju-seasoning mix to the cooked rice in the bowl and mix well with your hand.
- Leave this rice aside for half an hour and enjoy the spicy Puliogare Rice in your dabba/lunch.
NOTES: Cook the sauce on low heat and stir it often to avoid burning.
VANGIBATH RICE | BADANEKAYI ANNA recipe is a quintessential rice dish in Karnataka. If you like brinjals or Vangi or Badanekayi then you will relish this rice dish. Vangibath rice requires Vangibath powder or a masala powder that you add while cooking the brinjals and then finally cooked rice is mixed to make a delicious rice dish. Vangibath rice can be made for breakfast, lunch or dinner. It’s a very nice lunch box recipe and can also be prepared for guests and during festivals. Its best eaten as is or with cucumber raita.
VANGIBATH RICE | BADANEKAYI ANNA
PREP TIME: 10M; COOK TIME: 15M; TOTAL TIME: 25M; SERVINGS: 3
- 1 cup rice or 2 cups of cooked rice
- 4 medium badanekayi/vangi/brinjal/eggplant
- 4 -5 TBSP oil
- 1 tsp mustard seeds
- little Hing/asafoetida
- 1 TBSP urad dal
- 1/2 TBSP channa dal
- few curry leaves
- little turmeric powder
- 3 TBSP Vangibath powder(recipe available)
- 1 tsp Jaggery
- 2 Tsp Tamarind juice
- salt to taste
- 2 TBSP shredded dry coconut optional
- Wash and cook 1 cup of rice (Sona Masoori rice) and spread it on a plate so that the rice grains won’t stick to each other.
- Wash and cut the eggplant 1½ inch long length wise. Keep the cut brinjal in water to avoid discoloration.
- Heat the oil on medium heat in a thick bottom pan. Once it is hot enough, add mustard seeds. Once the mustard seeds pops, add the dals. Fry it until it turns golden brown. Add hing in the end, followed by turmeric powder and curry leaves.
- Squeeze the water from the cut eggplant and add it to the seasoning and mix it.
- Cover it and cook it for 5 minutes on medium flame.
- After 5 minutes add salt and tamarind juice and mix it. Cover the brinjals and cook it for a few more minutes.
- Now add the home made vangibath powder(click on the link for the recipe), jaggery and grated dry coconut. Mix it well and leave it on low heat until the oil leaves the palya/mix.
- Now add the rice, mix it gently.
- Cover the Vangibath and leave it on low flame for another 5 minutes so that the rice sets with the masala.
- Turn the heat off and enjoy the aromatic Vangibath that you made with our original Vangibath powder with papads, or raita .
BISIBELEBATH OR BISIBELE HULIANNA is an authentic Karnataka preparation. It is a wholesome food and tasty too! Bisibelebath is prepared by mixing cooked vegetables, dal, rice and spices. The right proportion of the above ingredients gives a tasty output. I already published the recipe on how to make the Bisibelebath masala powder to make Bisibelebath. Bisibelebath or Bisibele hulianna can be prepared for lunch or dinner. It can be garnished with Boondhi accompanied by raita. South Indian weddings and festivals are incomplete without Bisibelebath on the menu. Bisibelebath can be prepared when guests come easily if you have the masala powder ready. Bisibelebath could also be your Sunday brunch. There are ready made branded powders available but it is always nice to make your own.
BISIBELEBATH|HOW TO MAKE BISIBELE HULIANNA RECIPE
PREPARATION TIME: 15 MINS; COOKING TIME: 15 MIN; SERVINGS: 4
AUTHOR: LAKSHMI BANGALORE
- 1 CUP TUR DAL
- 500 GMS RICE SONA MASOORI
- 500 GMS MIXED CUT VEGETABLES LIKE POTATOES, BEANS, CARROTS, PEAS, CAULIFLOWER, CAPSICUM
- ¼ CUP PEANUTS
- ½ TSP TURMERIC
- 1 LEMON SIZE BALL OF TAMARIND
- 2 TSP. JAGGERY
- 1 SPRIG CURRY LEAVES
- 1 TSP. MUSTARD SEEDS
- 2 TBSP OIL
- ASAFOETIDA OR HING
- SALT TO TASTE
- 3 TSP. BISIBELEBATH POWDER
- In a pressure cooker, cook the dal with the vegetables and a pinch of turmeric. In another container cook rice also in the same pressure cooker. Meanwhile soak the tamarind in ½ cup water.
- After the pressure comes down, put a big, thick bottomed vessel to heat on stove. To this add the oil and mustard seeds. After the mustard seeds splutter, add hing and the curry leaves. If you want add some cashews and fry for a few minutes.
- To this add the cooked dal, vegetables mixture.
- Add the salt, jaggery, bisibelebath powder and tamarind extract and mix well.
- After it boils add the cooked rice and mix well.
- Adjust the salt and the bisibelebath powder or masala according to your taste.
- Simmer and cook this authentic Karnataka Bisibelebath for a few minutes.
- Serve it with ghee and boondhi on top, accompanied by tomato-onion raita. Papad or potato chips go well with Bisibelebath. Enjoy this with friends and family!