Iyengar Pulihogre Gojju
Iyengar Pulihogre Gojju
Servings 20 People
Equipment
- 1 Pan
Ingredients
- 100 gms Tamarind Pulp soak tamarind in water and extract the juice
- 100 gms Rasam Power https://gowdakitchen.com/rasam-powder/ https://gowdakitchen.com/rasam-powder/
- 60 gms Jaggery
- 100 gms Sesame Seeds (Til) Til
- 100 gms Dry Coconut
- 50 gms Peanuts
- 60 gms Salt
- 6-7 pcs Dry Red Chilies
- 10-12 leaves Curry Leaves
- 1 tbsp Mustard Seeds
- ΒΌ tbsp Asafoetida Hing
- 50 gms Coconut Oil
Instructions
- Tamarind Preparation:
- Soak a tamarind in warm water for 20 minutes and extract a thick pulp.
- Roast Sesame Seeds
- Dry roast sesame seeds, allow to cool, and grind them coarsely. This adds a nutty flavor to the gojju.
- Roast Dry Coconut
- Dry roast dry coconut , allow to cool, and grind them coarsely. This adds extra flavor to the gojju.
- Tempering:
- Heat groundnut oil in a pan.
- Add mustard seeds, and when they splutter, add dry red chilies, green chilies, curry leaves, and asafoetida.
- Cooking the Gojju:
- Add the tamarind pulp, salt, turmeric, and jaggery. Stir well and simmer on medium heat for 90 minutes until the mixture thickens.
- Off the stove Add the rasam powder, seasame powder, dry coconut power and mix well. ensuring the spices are well absorbed.
- Finishing Touch:
- Add the roasted peanuts and. Stir everything well.
- Storage:
- Once cool, transfer the gojju to a clean jar. It can be refrigerated for up to 3-4 weeks.
Notes
