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cranberry puliyogare instant
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5 from 1 vote

Instant Cranberry Puliyogare

Instant Cranberry Puliyogare – Sweet and Tangy Cranberry spiced rice made instantly with spices easily available at home. Serve the cranberry puliyogare with onion and plain yogurt on the side. 

Prep Time2 minutes
Cook Time16 minutes
Course: Main Course
Cuisine: Indian
Author: Madhavi

Ingredients

  • 12 oz cranberries

    ( 340 gms)
  • cooked rice 


    the amount depends on how much of the gojju you will be using
  • oil – 3 tbsps

  • mustard seeds – ½ tsp
  • chana dal – 2 tsp

  • cumin seeds – ½ tsp

  • saaru podi (sambar powder, preferably home made) – 2 to 3 tsps
  • red chili powder- 1 tsp or to taste I used kashmiri chili powder
  • crushed black pepper – ½ tsp
  • jaggery- 2 tbsps
  • sesame powder- 2 tbsps
  • dry coconut powder- 2 tbsps
  • few curry leaves

  • peanuts – 2 tbps
  • turmeric powder – ¼ tsp
  • ¼ tsp cumin powder
  • 1 tsp coriander powder
  • asafoetida- a pinch
  • Salt to taste
  • coriander leaves for garnish

Instructions

Making the Pulioyagre Gojju ( cranberry tempered masala)

  • In a pan heat the oil in medium flame. When the oil gets hot add the mustard seeds.
  • When the mustard pops, add the chana dal and saute until chana dal becomes pale brown.
  • Add cumin seeds and curry leaves. Saute for 30 seconds.
  • Now add the washed cranberries to the tempering mixture. Sprinkle some salt and turmeric powder. Mix and close the lid.
  • Cook for five minutes and open the lid. you will see that the cranberry starts to get soft and mushy. 

  • Mix again and cook for few more minutes till cranberry gets completely mushed.
  • Now add the sambar powder, red chili powder, cumin powder, coriander powder, jaggery and necessary salt. Mix and cook for 3 minutes.
  • At this point you can taste the mixture to see if you need to add more spices. I felt it could take more sambar powder so added little more.

  • I also added sesame powder, coconut powder, hing, little more jaggery and black pepper powder.
  • Cook for another 3-4 minutes and turn off the stove. Cranberry puliyogare gojju is ready to be used.
  • You can use it all at once, or store in air tight container and store in the refrigerator. Use as needed, stays fresh for up to two weeks.

Making Cranberry Puliyogare-

  • In a large bowl add hot/warm rice, a tea spoon of ghee, puliyogare gojju, toasted peanuts and chopped cilantro leaves. Gently mix the rice, taste and add more gojju if needed.
    The amount of gojju needed depends on how much of rice you are using.
    If the puliyogare is sour to taste add some sugar to the rice.

Notes

Cranberry is very sour, the amount of spices and jaggery/sugar needed really depends on the cranberries you are using.