|This rare spicy, tangy, lip smacking “Gojju” is the signature side dish of South India and served specially during auspicious occasions and festivals. Don’t miss trying this uber easy recipe!|
Preparation time: 5 min
Cooking time: 30 min
Serves: 4 persons
For dry frying
Til seeds 25 gms (white coloured)
Dry grated coconut 50 gms (3 tbsps heapful approx..)
Raisins ¼ kg
Tamarind paste 2 tsps
Jaggery 100 gms
Salt to taste 1 tsp approx.
Turmeric powder A pinch
Gojju powder 50 gms
Water ½ litre
Oil 1 tsp
Mustard seeds ½ tsp
Curry leaves few leaves
Red chillies 2 nos.
Asafoetida A pinch
Preparation before cooking…
Wash raisins and curry leaves thoroughly in water. Drain and keep aside.
Now the cooking….
Keep 500 ml. of water, raisins, tamarind paste, turmeric, jaggery and salt in a vessel. Let it boil in low flame for about 20 min.
While raisins are getting cooked…
Grate dry coconut and keep aside.
Dry fry til seeds and grated dry coconut separately in a kadai. Powder til seeds and keep aside.
Prepare gojju powder. (Refer “Gojju Powder” recipe that is posted separately)
Grind dry fried grated dry coconut with required quantity of gojju powder and keep aside.
Mix the above ground gojju powder with 250 ml water in a bowl and add this to the raisins cooking in the vessel.
Continue boiling. When the consistency becomes thick, add til powder. Continue boiling for another 5 min. Now take the vessel off the stove and prepare seasoning.
For seasoning, heat a small skillet. Put oil. When it is heated, add mustard seeds. When it crackles, add red chillies and curry leaves. Switch off the burner. Now add asafoetida and immediately pour on to the gojju.
If tamarind paste is not available, soak a marble size of tamarind in water for about 10 to 15 min. Squeeze and extract the juice by removing fibre and seeds if any. Use this tamarind juice.