I know many of them love this recipe as it is a combination of tangy and sweet due to the presence of tamarind and jaggery along with the spices and the end result is something amazing.. it is definitely a must try recipe and if you can prepare the gojju it can be stored and reused again and again . Just store in refrigerator and when ever you feel like eating you just have to mix the gojju with rice and the dish is just ready within minutes.
It is also a lunch box friendly recipe as it can be prepared in a jiffy and all the busy ones out there rely heavily on this recipe here down south. As it can be stored and reused it can be prepared by bachelors, forced bachelors and students living in hostel or away from home.
Also i have a memorable lunch moments attached with this dish.. when ever my mom used to pack this dish for lunch it was mandatory that i handed over my box deligently among my friends as all of them would love it and we often fought to eat it. the memory is just so fresh in my mind and it definately brings back a whole lot of happy memories even today as i cook this recipe and enjoy it everytime.
The beauty can be eaten both with rice or poha as they are rice derivative and taste equally good.
In Many south indian temples this dish is served as prasada and i love eating every morsel of it..
It is also served during marriages and most functions as it is loved and enjoyed by most.
So here goes the recipe:
Ingredients:
Tamarind-fistfull
Jaggery-3/4th cup
salt
sambar powder- 4-5 Tbsp
oil-5-7 Tbsp
Dry red chilli- 8-10
curryleaves
Peanuts-3-4tbsp
Urad dal-1tbsp
Channa dal-1tbsp
Asafoetida-1 tsp
mustard seeds-1-2 tsp
Jeera/cumin seeds- 1-2 tsp
Dry coconut grated/sesame powder-3-4 tbsp
Method:
- Soak tamarind in water till all the pulp can be squeezed.squeez pulp keep aside.
- Take oil in a pan.
- Prepare tadka by adding mustard, jeera,turmeric,dry red chilli, curry leaves,peanuts,channa dal,urad dal ,asafoetida and allow to splatter well.
- Take the squeezed tamarind pulp add it to the tadka and add in the dry indredients sambar powder,chilli powder, sesame/coconut powder ,salt and jaggery and allow to simmer well until the mixture thickens and oil starts coming over the sides and all the moisture is gone.
- Now it is ready. allow to cool completely. fill into airtight container and refrigerate it and use it when ever needed.
- All you have to do is mix it with rice or poha and add some grated fresh coconut(optional), freshly chopped onion and thats it..!!!
- For Poha/flattened rice/avalakki puliogare- wash and soak medium-thick poha till soft and drain water. add the gojju to it and add grated coconut and mix well. garnish with fresh coriander and enjoy the taste.
- You could use ground/powdered thick poha for it also. here sprinkle little water on top and reheat for softer poha
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