HUNISE GOJJU (FOR HUGGI)

So this is the `gojju', a South Indian accompaniment for the Huggi. Shortly I will give you the recipe of the Khichdi and gojju , the North Indian style, which I have adapted to my own style.

You should have sarina pudi ready for this gojju and I am for sure that any South Indian family does have a stock of it ALWAYS. Am I right?




What you need:

Tamarind paste 1/2 cup thick
Jaggery powder 1/2 cup
salt 1 teaspoon
saarina pudi 1 teaspoon (more if you want it spicy)
Oil 1 teaspoon
Mustard seeds 1/2 teaspoon
Urd and gram dal 1/2 teaspoon each
Ingu 1 pinch
Turmeric powder 1 pinch
curry leaves 5-6

Method:

Mix tarmarind paste, jaggery together and heat till jaggery dissolves. Decant it because there might be sand granules in the jaggery. After decanting add salt and saarina pudi.

Heat oil in a small kadai. Add mustard seeds. When it sputters add gram dal and urd dal. When they turn golden brown, add ingu, turmeric and curry leaves and immediately pour in the other ingredients and boil for one minute. If it is very liquidy, you can stir in a table spoon of rice flour or wheat flour and boil for a minute so that it becomes thick and easy to serve.

This can stay in the fridge for about 15 days. So, now that recipes of Huggi and Gojju are both ready, common have it for dinner ! Let me know how it was!

Note: In this recipe, only the ingredients are more important. The amount of tamarind, jaggery and saaina pudi can be varied according to your taste. That is, you can prepare it according to how much sour, sweetness or spicy you like. This is a dish for which you can dip in your finger, lick and taste :), and change the quantity of the ingredients to get the taste you like.