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.
