| 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)
Ingredients
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)
Directions
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.
SARAPAAKA 
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