Thursday, August 16, 2012

Menthyada Gojju


For Basic Gojju
Fenugreek (Methi seeds)              : 1 tblsp
Tamarind pulp                                 :  from lemon sized tamarind
Rasam powder/ mensina pudi       : 1 tsp (recipe here)
Jaggery                                            :  a large piece
Water                                                :  2 cups
Salt to taste

For powder:
Chana dal ( bengal gram)               : 1 tsp
Udad dal (black gram)                    : 1 tsp
Jeera (Cumin)                                 : ½ tsp
Fenugreek/ Methi                            : ½ tsp
Pepper                                             : 1 tsp
Til (Sesame seeds)                         : 2 tsp
Copra (dry coconut) grated            : 2 table spoons

For seasoning:
Curry Leaves
Chana dal
Mustard seeds
Red chillies - 2

Preparation Method:

Soak tamarind in hot water and extract pulp. 

Take a fresh pan and in a little oil fry chana dal, urad dal, jeera, methi, pepper and til. Grind with copra to fine powder. This is for flavour.

Fry methi seeds in oil till a nice golden brown, add tamarind pulp, water and jaggery and bring to boil. Turn flame to simmer, add salt and rasam powder and allow cooking on a slow flame.

Add ground masala to the gojju. Stir well. When it has cooked for a short time, turn off flame. Remember, Gojju thickens when it begins to cool.

Take a large pan and heat two ladles of oil. Splutter mustard seeds, fry chana dal, hing, chillies and karipatta. Add seasoning to gojju. Serve menthyada gojju as a side dish or dip. This has a reasonable shelf life and preserves well in the fridge.
Recipe courtesy: Ratna Rao (via Dailysamayal)

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