Usually when people make special gojju, for example, gojjus of kittale sippe, bende kai, pineapple etc., they prepare the masala pudi separately. Otherwise they use just saarina pudi. I don't like to use sarina pudi and many times I am lazy to prepare fresh masala, especially when I have no time or when I am in a hurry. But everyone at home likes gojju. So I thought, why not prepare gojjina pudi also just like we prepare huli pudi, saarina pudi, etc.
Yes, from past few years, there is always a gojjina pudi jar along with all other pudis in my kitchen shelf. This is really very convenient. I don' like to spend much time in the kitchen, but I want tasty things. This attitude has given rise to many innovations.
You take:
coriander seeds 1 cup
Byadagi chillies 3 cups
Oil 1 teaspoon
Gram dal 2 tablespoons
Menthya seeds 1 teaspoon
Cumin 1 tablespoon
Ellu (til) 2 tablespoons
Dry coconut grated 1 cup
Procedure:
Dry roast coriander seeds, gram dal and cumin to a golden brown colour. Roast menthya and Ellu till they start sputtering and take out immediately or else they get burnt very soon.
Dry roast coconut on a slow fire till crisp. You can even just leave it in a hot kadai after turning off the flame. Keep stirring so that it doesnt get burnt in case the kadai is too hot.
Cool it to room temperature and grind the ingredients (except cry coconut) to a coarse powder. Add coconut and grind again.
Store in air tight jar. It is a good idea to store this in a fridge to prevent it from becoming stale since unlike huli pudi, sarina pudi this is rarely used and so may last longer.
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