8 August, 2017

CHITRANNADA GOJJU

Posted in : HULI / CURRY / VEGETABLE CURRY / GOJJU / TANGY CURRY / DAL / TOVVE / VEGETABLE KOOTU / SAGU, RICE ITEMS - PULAV / MASALA BATH / BISIBELE BATH / CHITRANNA on by : Divya Suresh Tags:

This is the recipe of an instant chitrannada gojju (instant curry recipe which is used by just mixing with cooked rice), which is again handy and plays an important role during festive season. Prepare and keep ready and half of your stress is relieved. This is also my mom’s recipe which I learnt from her. We all like this gojju very much so time & again I keep preparing this. This is different from the authentic Puliyogare. We use groundnut oil in this recipe, which gives different aroma and taste.

 

Please also do check ⇒  temple chitranna , mavinakaayi chitranna , Jolada chitranna     and    chitrannada pudi

 

       Ingredients :

  • Bengal gram – 2 tbsp
  • Black gram – 1 tbsp
  • Black pepper – 1/2 tbsp
  • Cumin seeds – 1/4 tbsp
  • Grated dry coconut – 1/4 cup
  • white sesame seeds – 1/2 tbsp
  • saarina pudi/rasam powder – 4 to 5 tbsp
  • Curry leaves – 2 strings
  • Hing – 1/4 tsp

      For tempering :

  • Oil – 2 to 3 tbsp (I use groundnut oil)
  • Mustard seeds – 1/2 tsp
  • Kadale bele/Bengal gram – 1&1/2 tbsp
  • Uddina bele/Black gram lentil – 1 tbsp
  • Peanuts – 1/2 cup (adjust)
  • White sesame seeds – 1 tbsp
  • Whole red chilli – 4 to 6
  • Turmeric powder – 1 tsp
  • Tamarind juice (thick) – 1/2 cup
  • Jaggery – a small piece
  • Salt to taste

 

       PROCEDURE :

  • Roast all the ingredients one by one under the heading “ingredients”, except saarina pudi/rasam powder, allow it to cool and grind into a coarse powder, mix it with saarina pudi/rasam powder by adding water without lumps (this is done to avoid lump formation)

   

  • Heat oil in a pan, add in mustard seeds, bengal gram, black gram lentil, peanuts, white sesame seeds, whole red chilli and allow it to crackle

  • Now add in tamarind juice and turmeric and mix everything well

  • Now add in jaggery and ground powder + saarina pudi/rasam powder mix stirred in water

  

  • Also add in salt and stir everything well till it becomes thick and leaves the sides of the pan

  • Remove from the fire and you can immediately mix it with cooked rice

OR

  • Allow it to cool completely and store it in a airtight container and refrigerate it for further use (you can refrigerate it for 8 to 10 days)