PuLi Gojju, a tangy delectable dish from the Udupi cuisine is a common side dish served with Idly/Kadubu and Pongal. For me, this is a universal side dish that I pair with almost anything. Be it piping hot idlies, dosas (including the neer dosa), or with a handful of rice topped with ghee, PuLi Gojju wins.

The recipe comes together with just a handful of simple ingredients—tamarind, jaggery, salt, green chillies, and ginger.

Traditionally, tangy dishes like puliyogare are eaten first to aid digestion. With its tamarind base, Puli Gojju serves the same purpose, awakening the palate.

PuLi Gojju
Print

PuLi Gojju

Recipe by Anushree SPCourse: SidesCuisine: UdupiDifficulty: Easy
Prep time

5

minutes
Cooking time

15

minutes

Ingredients

  • Tamarind – lemon sized

  • Jaggery – 2 tbsp

  • Salt – 1 tbsp

  • Ginger chopped – 1 inch

  • Green chillies – as per taste


  • Tempering Ingredients:

    Turmeric – a pinch

  • Coconut oil – 1 tsp

  • Mustard seeds – 1 tsp

  • Curry leaves – chopped

Directions

  • Begin by soaking the tamarind in a bowl with water. (approx 250 ml of water) Depending on the type of the tamarind, soaking time varies. Soft tamarind does not need much soaking unlike the hard ones. Once the tamarind is soaked until soft, extract the juice.
  • In a thick pan, add oil. When the oil is hot enough, add mustard seeds. After it crackles, add turmeric and chopped curry leaves, ginger and green chillies. Saute them till they crisp up.
  • Now add the extracted tamarind juice, jaggery and salt. Let it come to boil.
  • Switch to medium/simmer for 15 minutes or until the tamarind thickens to honey like consistency.

Storage Tip: It stays good at room temperature for up to 10 days.