Simple And Tasty Homemade Puliyogara Gojju Recipe With Easy Steps

STEP : 1

Soak the tamarind in water over night,else if you want to prepare it bit early you can soak the tamarind in boiled water for 6 hours

STEP : 2

Take a pan add black sesame seeds and roast it in medium low flame , don’t over roast the sesame seeds and keep it a side.

STEP : 3

After the sesame seeds cooled down now put it in to dryer Jar and blend it to a fine course powder this powder is important for this recipe

STEP : 4

Take a finely cleaned jaggery block and make pieces of it . I have taken clean jiggery pieces so need of cleaning it . healthwise jiggery quality is important.

STEP : 5

Now extract the tamarind juice and filter it well because sometimes there are chances of dust in it. Now don’t make the juice extract too watery . add the tamarind juice to the big pan and keep it in high flame and boil it upto 20 minutes

STEP : 6

After boiling it for 20 minutes it starts becoming a semi leha consistency . be extra carefull in this step as the tamarind juic is boiling in high flame there are chances of toppling out . stir occasionally.

STEP : 7

Now after successive boiling of 20 minutes add the sambar powder according to the ingredient count.once taste it and according to the sweet and sour tamarind juice add sambar if required.and boil it for 5 minutes in low flame.

STEP : 8

Add jaggery to the mixture according to the ingredient count and taste it if necessary add it . allow it to boil for 10 minutes in low flame be careful. It forms a leha consistency

STEP : 9

Add the sesame finely course powder on to the mixture and mix it well and let it set down for 10 minutes in low flame . this powder is important it enriches the flavor .

STEP : 10

Now add salt to the mixture according to the ingredient count . taste the mixture once add if required . don’t add too much off salt because excessive salt cant be altered. Boil it for 10 minutes.

STEP : 11

now add oil to the mixture and let it cook for ten minutes in medium low flame after that it comes to thick leha consistency . now switch off the stove.

STEP : 12

Now switch off the stove and allow the mixture to cool down .it would have formed a thick leha consistency . after cooling down you can shift it to a glass jar and keep it for a month and in refrigerator for six months.

STEP : 13

This is the final image of iyangery pulivogre gojju,this is authentic one it gives Delicious taste it can be made in special occasions if the gojju is preprepared. keep it a side next serving method