Thursday, May 10, 2012

How to prepare Puliyogare powder at home


Coriander seeds - 1 cup
Urad dal - 1/2 cup
Channa dal - 1/2 cup
Copra/Dry coconut - 1/2
Dried red chillies - as per taste
Hing - 1/2 tsp
Cumin seeds - 2 tsp
Black Pepper seeds - 2 tsp
Sesame seeds - 1/2 cup
Mustard seeds - 2 tsp
Fenugreek seeds - 2 tsp
Cinnamon - 2 small sticks
Cloves - 1 tsp


1. Dry Roast all ingredients seperately (without oil)
2. Let them cool down and come to room temparature normally
3. Grind all the ingredients seperately. Make a coarse granular powder.
4. Once all the ingredients are grinded. In a big Vessel Mix all the the ingredients well. You can even a grinder to do this.
5. You can mix some Hot oil to the powder to preserve for a bit longer time.

Enjoy making Puliyogre powder at home :-)


  1. thanks nirmala for sharing the excellent taste

    alaka padhy

  2. If there is no tamarind how can it be puliogare?

    1. Hi Deepika,

      Thanks for visiting my site and sorry for the late reply.

      The above recipe is for preparing the puliyogare powder and not a complete recipe for puliyogare gojju.

      You can prepare the above powder and preserve it for months. And it would be really easy for you to prepare this delicious recipe when you are in a hurry.

      To prepare gojju from the above prepared puliyogare powder follow my below instructions.

      Puliyogare powder = 3 tbsp
      oil = 4 tbsp
      peanuts = 1tbsp
      channa dal = 1/2 tsp
      urad dal = 1/2 tsp
      red chillies = 2
      mustard seeds = 1/4 tsp
      salt = to taste
      curry leaves = 5-6 leaves
      hing = a pinch
      Jaggery = 1/2 tsp
      Tamarind juice = extracted from lemon size

      Preparation steps:
      1. In a vessel, heat 2 tablespoons of oil
      2. Add Tamarind juice, jaggery, turmeric and salt and bring it to boil and cook until raw smell of tamarind is gone.
      3. Now add the Puliyogare powder and cook until the oil separates from sides.
      4. Set aside gojju

      For Tadka
      4. In a separate small pan heat 2 tablespoons of oil.
      5. Add mustard seeds, peanuts, channa dal, urad dal, red chillies, hing, curry leaves and stir until you can smell nice aroma of dals.
      6. Turn of the heat and add it to gojju

      Tip: If you are making this gojju ahead of time then mix this tadka just before you mix your gojju with rice to retain the crunchiness of dals and peanuts.

      Hope you enjoy this recipe and let me know if you liked this recipe.


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