You must be wondering that the Gojju might become bitter, but the Gojju is not bitter and there is a twist in the recipe. At my home whenever Huggi/Pongal is prepared, this Gojju is served as an accompaniment. The rest of the story is as follows.
Time Required: 15 Minutes
Ingredients:
1 Lemon, Cut into quarters
1 tbsp Tamarind pulp
2 tbsp Gojjina pudi (Gojju masala powder)
½ Cup Fresh Coconut, Grated
2 tsp Oil
½ tsp Mustard Seeds
A pinch of Turmeric Powder
Few Curry leaves
½ Cup Jaggery
Salt to taste
Method:
Grind Coconut and Gojjina pudi to a paste. Add water if needed. Heat Oil in a kadai/pan and add Mustard Seeds and when they start to splutter, add Turmeric powder and Curry leaves. Add Tamarind pulp, Masala paste, Salt and Jaggery and mix well. If the consistency is too thick, add half-cup water. Let it cook for 5 minutes.
Remove to a serving bowl and add the Lemon pieces, mix well. Serve with Huggi(Pongal). While relishing the Huggi, squeeze the juice of the Lemon piece into the Gojju or onto the Huggi and relish the taste.
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It’s my favorite!!!
Dear Shantha,
Nice recipe… Lemons are very good for health!..
Yesterday in a function I tasted a type of Chitranna made out of Lemon but it was not a usual one we make.. It was very different.. They had added lots of green chillies slitted in middle and few chillies added directly fully. It was spicy, tangy,sour,sweet everything at one shot.. Any idea what this could be.. I just assumed it could be a nimbe thokku+voggarane for that, but not sure.. *-)…
Regards,
Nagashree.
Shantha
Which are the gojjus that you make with gojjina pudi? Can we just grind coconut, gojjina pudi and the required veggie to make a specific gojju?
Yes Beena you are right. The only difference will be whether to add Tamarind or not. For Example, Mango and Lemon gojju does not need Tamarind as the vegetables are sour.
While making Okra / Bhendekayi gojju, ensure you fry the Okra pieces and then boil with the gojju mixture.
Happy Cooking,
Shantha
Thanks Shantha. I like your traditional recipes and do make them many a time. The recipes are lucid and they come out well.
You are welcome Beena and I am glad you are trying out the recipes.
Shantha your Gojjina Pudi recipe is fantastic. I made bendekai gojju which came out excellent. I just added 1tsp jaggry instead of half cup given in your recipe. I am afraid That with half cup of jaggry the gojju will be more like payasa. Is that a printing error or is it correct?