23 December, 2015

HUGGI – GOJJU

Posted in : RICE ITEMS - PULAV / MASALA BATH / BISIBELE BATH / CHITRANNA on by : Divya Suresh

This is the authentic method of making Huggi – gojju. This is a regular dish during winter, that too during Dhanur masa. I learnt this particular recipe from my Grand Mother (Paternal) at a very young age. She used to make the preparation so simple and easy yet very yummy. She was an expert !! So sharing the recipe of the same. This dish is prepared with a very few ingredients. The basic ingredients are same as the Khichdi of Northern India, but the tempering method is little different though more or less with the same ingredients.

 

Ingredients :

  • Yellow lentils/ Moong dal – 1/2 cup
  • Rice (sona masoori) – 1/2 cup
  • Water – 5 cups
  • Salt to taste

For tempering :

  • Ghee – 2 tbsp ( one can use little more or less according to their requirement)
  • Cumin seeds – 1/2 tbsp
  • Black pepper corns – 1/4 tsp
  • Black pepper powder – 1/4 tsp
  • Grated dry coconut – 1/3 cup or little more or less
  • Turmeric powder – 1/2 tsp
  • Jaggery -1 or 2  tsp

 

PROCEDURE :

  • Cook both lentil and rice together with 5 cups of water in a cooker or vessel
  • Heat ghee in a pan add all the other ingredients under the heading ”for tempering”
  • Don’t overheat the ghee, otherwise it gives a different smell and the spices will also get burnt
  • Add Salt and prepared tempering to  the cooked rice-lentil mixture
  • Combine everything well n give it one boil
  • Huggi is ready to serve.

 

For GOJJU ( sweet chutney ) :

  •  Tamarind pulp – 2 tbsp
  • Jaggery – 3 tbsp
  • Water – 1/4 cup or little less
  • Salt as required

For tempering :

  • Ghee – 1/4 tsp
  • Mustard seeds – 1/4 tsp
  • Whole red chillies – 2 nos., OR red chilli flakes – 2or3 pinches

 

PROCEDURE :

  • Heat 1/4 cup of water and add in jaggery, once it dissolves fully strain the jaggery water
  • Now boil tamarind pulp, jaggery and salt together well, add some more water if needed
  • Prepare tempering using the ingredients listed under the heading ‘for tempering’ and add it to the boiled mixture.

WP_20151222_008WP_20151222_002WP_20151222_006

 

 NOTE: This is the authentic basic preparation, you can add cashew nuts, curry leaves and vegetables to this.