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Saturday, January 9, 2010

Huli Gojju

Large lemon sized Tamarind
2 medium lemon sized Jaggary
Pinch of Turmeric powder
1 tsp Chilly powder
1 tsp Rasam powder
2-3 tsp Peanuts / Ground nuts
1 tsp Sesame seeds
1 tsp Mustard seeds
1-2 tsp Black Gram seeds
2 tsp Bengal Gram seeds
2 Red Chillies
2-3 tsp finely grated Coconut
10-12 Curry Leaves
Salt to taste
2-3 tsp Oil
Add tamarind and 1/4 cup of water in a bowl, squeeze it and keep it aside.
Put red chillies, mustard seeds, black gram seeds, peanuts, bengal gram seeds, sesame seeds, oil in a pan and heat. Once it starts spluttering, add curry leaves and mix well. Add finely grated coconut and fry them in low flame for about 3-4 mins.

Put tamarind juice, jaggary, salt, turmeric powder, chilly powder, rasam powder and bring them to boil. Keep the gojju in medium flame for about 15-20 mins until the syrup becomes medium thick in consistency.

Add fried ingredients and mix well. Keep the gojju in low flame for about 3-4 mins.

Once it is cooled to room temperature, it can be preserved in refrigerator in an airtight container for about 1-2 months. This gojju can be used to prepare Huli Gojjanna recipe. It also goes well with white rice and ghee.


Deepa said...

Try this: Uddina hittu
2tbsp Urad Dal/Split black gram powder/uddina hittu
1 Cup Curds
1 Green Chili
Few Curry leaves
1tbsp Coriander leaves
1½ tsp Oil
½ tsp Mustard Seeds
Salt to taste

Mix Curds, Urad Dal Powder, Coriander leaves and Salt and keep it aside. Heat Oil and add Mustard Seeds and when they splutter add Curry leaves and pinch of Hing and pour it on the Urad Dal mixture and mix well.

Serve with plain white Rice and Chili Balaka.

Anonymous said...

We add finely chopped onion also to uddina hittu.