Mango Puliyogare Gojju Recipe
Servings: 500 gm
Ingredients
- Raw mango - 1 nos.
- Black sesame seeds- 1/4 cup
- Mustard seeds- 1 tsp
- Red chillies- 10-15 nos.
- Coriander seeds- 1/4 cup
- Fenugreek seeds- 1 tsp
- Black pepper- 1 tsp
- Cumin seeds- 2 tsp
- Jaggery- 1/4 cup
- Cooking oil- 4 tsp
To temper
- Cooking oil- 4 tsp
- Mustard seeds- 2 tsp
- Split black gram lentils- 1 tsp
- Split chickpea lentils- 2 tsp
- Curry leaves- Handful
- Peanuts- 1/8 cup
Instructions
Method
- Peel off the raw mango with a peeler and grate it. It should measure around 1 cup.
- Next heat a pan to roast the black sesame seeds. As you saute constantly, it will splutter. Take it out and keep it separated from other roasted spices. Next roast the mustard seeds and transfer over a plate.
- Now add some oil to the pan and roast the red chillies followed by coriander seeds. Transfer them over the plate. Next adding some oil, roast the spices like fenugreek, cumin and black pepper and combine them with other spices.
- As the roasted spices cool down to room temperature, powder them finely in a mixer.
- Next powder the roasted sesame seeds and take it out in a separate bowl.
- Take the grated mango in a mixer and puree it along with 1/4 cup of water. Transfer the puree over a pan along with some oil.
- Saute the mango puree in medium flame for few minutes and include the jaggery. The mixture becomes thin and let it boil for 5 minutes in simmer. Then add the spice powder prepared in step 3.
- Mix well. Add salt,some more water and continue cooking. Next add the sesame powder and cook till the mixture thickens.
- Finally it's the tempering. In a seasoning pan add all the ingredients listed under "to temper" and as the peanuts turn little brown pour it over the puliyogare gojju.
- Yummy and uniquely flavored mango puliyogare gojju is ready. You can store it for a fortnight in refrigerator and whip up meal in a jiffy.
Notes
- Choose a raw mango which is sour because it is the tangy taste that should overpower.
- Ensure all the spices are roasted evenly and do not let them burn. It ruins the taste.
- You can increase red chillies or black pepper as per the spice your taste buds demand.
- Adding the sesame seeds powder at the end retains it's flavor. Do not overcook after adding it.
- The puliyogare gojju lasts longer if you store it in refrigerator. At room temperature, the shelf life is just limited to 2 days.