NirmalaRavi

Step-by-Step Instructions1. Make the Spice PowderIn a dry pan, roast the sesame seeds on low heat until they start to pop. Remove and set aside.In the same pan, dry roast the coriander seeds, chana dal, urad dal, fenugreek seeds, peppercorns, and dry red chillies until the lentils are golden and aromatic.Turn off the heat and add the asafoetida (hing).Let the roasted ingredients cool completely, then grind them into a coarse powder.2. Prepare the Tamarind GojjuHeat sesame oil in a large pan over medium heat.Add mustard seeds and let them splutter. Then add the peanuts and fry until they are golden and crunchy.Add the curry leaves and fry for a few seconds.Pour in the strained tamarind pulp, add turmeric, jaggery, and salt.Simmer the mixture on low heat until the raw smell of tamarind goes away and the mixture thickens like a paste (you will see oil separating on the surface).Stir in the ground Puliyogare powder and cook for another 2 minutes. The gojju is now ready.3. Combine and ServeSpread your cooked rice on a wide plate and let it cool completely so the grains separate.Add 2 to 3 tablespoons of the prepared gojju to the rice and mix gently.Let the rice rest for 15-20 minutes before serving so the flavors can fully absorb.

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