Gojju Annam | Tamarind Rice using Sambar Powder | Hunasehuli gojju Anna

Puliyogre aka Tamarind Rice is a popular rice variety which is prepared during festivals and also is usually served as prasadam in South Indian temples. At our place there are various versions of tamarind rice - Karnataka style Puliyogre, Andhra style Pulihora, Pulusu Annam(Tamarind Rice using Onions), Gojju Annam(Tamarind rice using Sambar powder) and another variation where we use Tamarind Gojju to prepare Tamarind Rice.Each version tastes different and I absolutely love any version of Tamarind Rice.

Coming to today's version - this tamarind rice is prepared using spicy Sambar powder and jaggery and hence the outcome is tangy,sweet and spicy and to nullify it we add roasted sesame powder at the end.On the whole it has very balanced flavours and a great feast to your taste buds.

Also check out other Pulihora Recipes in my blog:

• Aava Pettina Pulihora
• Cranberry Rice | Cranberry Puliyohora
• Chintapandu Pulihora - Andhra style
• Dabbakaya(Indian Grape fruit/Herelikayi) Pulihora
• Gongura Pulihora
• Lemon Rice | Chitranna | Nimmakaya Pulihora
• Maamidikaya Pulihora
• Puliyogre - Karnataka style
• Pulusu Annam |  Tamarind Rice using Onions
• Sabsige Soppu(Dill leaves) Chitranna
• Usirikaya Pulihora | Gooseberry(Amla) Rice 

Gojju Annam | Tamarind Rice Using Sambar Powder:

Serves 2

Prep time:10 mins | Cooking time:40 mins | Total time: 50 mins
Cuisine: South Indian | Category: Lunch-Rice Varieties

Ingredients:

1 cup Sona masura rice(or equivalent)

1 big lemon size Tamarind

3-4 tbsp Groundnuts

1 tbsp Karnataka style Sambar Powder

1.5 -2 tbsp grated Jaggery(optional)

2-3 tbsp roasted Sesame powder

1 tsp Turmeric powder

Salt to taste

to temper:

1/2 tsp Mustard seeds

2 tbsp Chana dal

1 tbsp Urad dal

3-4 dry Red chillies

a pinch of Asafoetida

a sprig of Curry leaves

2-3 tbsp Sesame Oil(or any other regular oil)

Method:

• Wash the rice and add 2.5 cups of water and soak it for 15-20 mins.Pressure cook the rice or cook it in electric rice cooker or how ever you usually do.
• Once the rice is done,cool it completely by spreading it over wide plate smear with 1 tsp of oil and 1/2 tsp turmeric powder.
• Soak tamarind in 1/4 cup of water for 10-15 mins or microwave the tamarind mixture for 1 min.Microwave method is quite quick when u have lack of time.After it is cooled down remove the pulp and add grated jaggery and mix well until it is melted completely.
• In a kadai heat oil and crackle the mustard seeds,add groundnuts and fry until they turn slight red.Add chana dal,urad dal,red chillies,green chillies and fry for a couple of minutes until done.

• Add curry leaves,asafoetida and turmeric powder and fry for a minute and then add tamarind pulp mixture and mix until the mixture starts to thicken for at least 5-6 mins.Add turmeric powder,sambar powder,jaggery,enough salt to it and mix and cook for another 4-5 mins until the mixture thickens completely.

• Now remove it from the stove and let it cool a bit and reserve some mixture and pour the remaining mixture over the cooled rice, roasted sesame power and mix properly until everything is well blended.Now check the taste of it and add more tamarind mixture or salt according to your taste.It should taste sour when you taste it as the sourness will reduce and blend well along with the time it sits.
• Let it sit for 2-3 hrs before serving.

Serve it at room temperature.

Notes:

1. Use rice varieties like sona masuri,ponni,jeeraga samba for these kind of rice varieties,I do not suggest basmati rice.
2. Always make it bit tangy,spicy and slightly sweetish so that it will taste nice once it settles down.
3. This rice is ideal to pack for travel as it does not get spoilt,you can keep it for long upto a day.
4. Do not use Andhra style sambar powder for this recipe, only Karnataka style or Tamilnadu style Sambar powder works for it.
5. Sesame oil works best for this rice, if you do not have use regular cooking oil.

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