10 October, 2015
Gojjina Pudi | Tangy curry spice powder |
This is a kind of south Indian style spice/masala powder which is used to prepare a gravy/curry called as ‘gojju’ in Kannada, with many types of vegetables, seeds, pulses and green leafy vegetables, fruits etc.
The gojju/curry contains all the tastes like bitter, sweet, spicy and tangy. This can be eaten mixed along with steaming hot rice or can be served as an accompaniment along with chapati, poori, rotti (rice flour thalipeeth) etc.
Most famous gojju are bendekayi (ladies finger) gojju, hagalakayi (bitter gourd) gojju, badanekayi (brinjal) gojju, eerulli (onion) gojju etc. Other than vegetables we also make gojju using Pulses like cow peas, green gram etc and herbs like fenugreek seeds, sesame seeds, curry leaves etc.
We also use dry fruits and fresh fruits to make gojju. We always keep this curry/gojju masala powder ready stored in our kitchen. So below is my method of making curry/gojju masala powder recipe, which is a heirloom recipe being passed down the generations and I learnt from my mother.
You may also like to check other home made masala powder recipes ⇒ Huli Pudi/Sambar Powder , Saaru/Rasam Powder , Palyada Pudi , Gojjina pudi/tangy curry masala powder , authentic chutney powder , fenugreek seeds/menthyada hittu/menthe hittu , Huruli chutney powder , curry leaves chutney powder , black sesame chutney powder , Kharabath powder , Bisibelebath powder , spice Powder for masale dosay , Tandoori masala Powder , quick/instant Powder matawadi Palya , rajma masala Powder, multipurpose lentil Powder , Dal makhani masala powder , Chole masala powder , Pav bhaji masala powder , Instant rasam Powder , Kadai paneer powder , bisibelebath powder like made in functions/marriages , Chitrannada pudi/tangy rice spice powder , Indian gooseberry chutney powder , raw turmeric/hasi arishinada beru , Yellupudi chitranna ,
However as we are talking about various types of spice powder/masala powders, you can also check this useful recipe of home made Badami milk powder
Ingredients : measuring cup used 200 ml
- Coriander seeds – ¾ cup
- Bengal gram – 1/3 cup
- Black gram – ¼ cup (without skin)
- Fenugreek seeds – 2 tsp
- Cumin seeds -1 ¼ tsp
- Red chillies – Byadigi – 30 gms, Guntur – 20 gms
- Grated dry coconut – ½ cup
- Black Pepper corn – ½ tbsp.
- Curry leaves – 1 fist full
- Asafoetida – Half of ¼ tsp
- Turmeric – ½ tbsp.
PROCEDURE :
- Roast all the above ingredients one by one on a medium flame
- Use few drops of oil while roasting Red chilies
- Let it cool completely, then powder it
- Again allow it to cool completely and store in a air tight container