23 December, 2015
LENTIL RICE DISH| HUGGI GOJJU| ಹುಗ್ಗಿ ಗೊಜ್ಜು
Huggi – Gojju, the pair made in heaven to relish during chili weather. Huggi is a savoury dish prepared using the combination of rice and yellow lentil/split green gram, cooked together until soft and tempered with some spices and herbs.
This is the authentic method of making Huggi – gojju. This is a regular dish during winter, that too during Dhanurmasa. 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 prepared with the same set of ingredients.
Palak whole green gram Khichdi , Sago/Sabbakki Khichdi , Hesaru kalu huggi/Khichdi , north Indian style Khichdi , avalakki huggi/rice flakes Khichdi , makai no chevdo/sweet corn Khichdi are some more huggi recipes you can check on this blog.
Ingredients : measuring cup used – 250 ml
- 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 jaggery, 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 chilies – 2 nos., OR red chilli flakes – 2 or 3 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.
NOTE: This is the authentic basic preparation, further you can add cashew nuts, curry leaves and vegetables to this huggi
If in case you wish to check many other recipes, you can below by clicking on the image or the name of the dish
- INSTANT TENGOLU/CURD/MOSARU TENGOLU
- Horse gram instant saaru/rasam |
- Instant saarina pudi | rasam powder |
- WHOLE GREEN GRAM DOSA /HESARUKALU DOSAY
- INSTANT RAVE MASALE/PLAIN DOSAY/RAVA MASALA/PLAIN DOSA… a no maida recipe
- INSTANT RAVE UPPITTU/RAVA UPMA MIX…3 varieties-home made
- INSTANT LENTIL LESS SAARU/RASAM-SOUP
- Multipurpose lentil powder
- INSTANT SORGHUM/JOLA/JOWAR DOSA/DOSAY…. using sorghum flour & split black gram flour
- Instant Pancake| instant dosay| dosa using rice whole green gram and mixed lentils
- MICROWAVE KHOVA| KHOYA
- Semiya Uttapa | Vermicelli Uttapa |
