3 October, 2017

GREEN GRAPES/HASI DRAKSHI GOJJU/TANGY CURRY

Posted in : HULI / CURRY / VEGETABLE CURRY / GOJJU / TANGY CURRY / DAL / TOVVE / VEGETABLE KOOTU / SAGU on by : Divya Suresh Tags:

One of the most yummiest fruit based gojju/curry, which goes well with chapati, poori, roti, phulka and hot rice and it can also be served as an accompaniment with ghee rice, huli (sambar) anna (rice), saaru (rasam) anna etc. It can be made as a side dish on special occasions like functions, festivals etc. In this recipe no need to cook anything, we have to just grind the raw ingredients and add it to the slit green grapes. Add little jaggery if the grapes are too sour, no need if they are sweet. Also add more green chilli if they are too sweet. So the fact is, you need to adjust the spiciness, salt and sourness depending on the taste of the fruit.

 

Please check some other tangy curry recipes here ⇒ ona drakshi gojju , gojjina pudi , Nimbe gojju , curry leaves gojju , menthya gojju

 

Ingredients :

  • Fresh green grapes – 1&1/2 cups
  • Grated fresh coconut – 1/2 cup
  • Roasted gram(hurigadale) – 2 tbsp
  • Green chilli – 6 nos., (adjust)
  • Jaggery – 1″ piece
  • Salt – to taste
  • Tamarind juice – 1 or 2 tsp

For tempering :

  • Ghee – 1 tsp
  • Mustard seeds – 1/4 tsp
  • HIng – 1/8 tsp

 

PROCEDURE :

  • Wash well all the grapes, separate 1/2 cup of grapes and slit the remaining 1 cup of grapes (you can keep it as a whole) and keep them aside

  • Grind together 1/2 cup of grapes, coconut,green chilli, roasted gram, jaggery, tamarind juice and salt into a fine coarse paste, without adding water and transfer it to a bowl

  • Prepare tempering using the ingredients under the heading ‘for tempering’

  • Add in all the slit grapes into the ground paste and pour the tempering over it

 

  • Mix everything well and serve