This delicious spice powder is the basic ingredient used for spicing “Gojju” a kind of sweet-sour -spicy gravied curry. Gojju powder can be prepared in advance and stored in an tight container…comes in handy when required!


Dish type: Spice Powder

Preparation time: 10 min

Roasting time: 30 min

Yield: 500 gms (can be used  for making gojju using ½ kg vegetable or fruit)


Methi seeds                25 gms

Bengal gram dhal       50 gms

Black gram                  40 gms

Red chillies                  150 gms

Til seeds                      25 gms (white coloured)

Dry grated coconut     125 gms or 6 tbsps (i.e., 1/2 of a dry coconut)


Dry fry each of the ingredients separately in a kadai on low flame till they change colour while ensuring they don’t turn black which means they are over roasted.

Transfer each of them to a plate after dry frying. Allow them to cool well.

Grind them to a fine powder. Store in a completely dry air tight container for better shelf life.

Red chillies alone can be fried using just a drop of oil.

For longer shelf life of any spice powder it is advisable not to include dry coconut while making powder. Instead it is better to grind dry fried dry grated coconut with just the required quantity of spice powder used while preparing the dish.

1 fistful of red chillies = approx. 20 nos. = approx. 50 gms

Also read recipes of “Onion Tomato Gojju” and “Raisins Gojju in this blog to see how this powder is used.

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