8 August, 2017
Chitrannada gojju seasoned with makhana -Video
ಗೊಜ್ಜು/ಗೊಜ್ಜಿನ ಚಿತ್ರಾನ್ನ – ಲೋಟಸ್ ಸೀಡ್ಸ್/ಕಮಲದ ಬೀಜ ದೊಟ್ಟಿಗೆ |
One of the traditional dish, which I enjoy relishing on since my childhood is this gojjina chitranna. Just prepare this gojju and store in a dry container in the refrigerator and use as and when needed by just mixing it with the cooked rice and your one time meal is sorted !! So easy …. It would last for eight to ten days.
‘Gojju‘ is a Kannada word, which translates to ‘tangy curry/concentrated paste‘ consisting of some regular, easily available at home spices & herbs, small quantity of lentils, fenugreek seeds, dry coconut, tamarind juice, jaggery etc, which are first roasted, powdered and then concentrated by stirring in some fair amount of groundnut oil (necessary to get that authentic flavour and aroma)
This recipe can be very useful for bachelors, beginners or students staying away from home. Not only that, which is again handy and plays an important role during festive season for anyone for that matter. Prepare and keep this gojju ready before hand and half of your stress is relieved. Once done so, this is a kind of an instant recipe.
This is also one of my mom’s special recipe, which is being handed over to her by my grandmothers, and obviously further passed on to me as well. We all like this gojju very much. So time & again I keep preparing this. It has a balanced taste of bitter, sour, spice, salt and sweet.
This is different from the authentic Puliyogare, though the set of ingredients used are more or less the same. One main difference one can notice is the Oil, we necessarily use groundnut oil in this recipe, which gives different aroma and taste. Where as in Puliyogare, sesame seeds oil is being used. Apart from that the procedure and the cooking time differs between both.
I also have a video demonstration of this recipe. You can find it below and on my You tube channel Heatas well. Kindly do watch and if you like the recipe make it and let me have the feedback as well.
You can also check the recipes of
- Puliyogare,
- mavinogare/Puliyogare using raw mango,
- tomatogare/Puliyogare using tomatoes,
- chitrannada Pudi/Powder here ….
And some other recipe like
fennel seeds/saunf rice/chitranna , crushed corn lemon rice/chitranna , temple chitranna , raw mango chitranna , spicy amla rice /chitranna , chutney chitranna , capsicum lemon rice/chitranna , sesame/yellupudi chitranna , onion chitranna , curry leaves chitranna , kayi sasive chitranna – 1 , red lemon rice-video , kayi sasive chitranna – 2
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, salt and stir everything well until the mixture turns thick and leaves the sides of the pan
- Remove from the heat 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)
Very recently, in one of the food groups on face book, I saw a Puliyogare post by Asha’s Nalapaka, in which they have put makhana while making Puliyogare. New concept right ? So taking the inspiration from there, I tried to Put roasted and spiced makhana to this gojjina chitranna and it turned out too good. Many thanks to them. You can check below as well as in my video/You tube channel
The recipe goes like this :
Heat 2 tsp of oil in a pan/Karahi, Put 1/4 tsp of haldi/turmeric powder , 1/2 tsp of Kashmiri red chili powder, 1/2 tsp of salt stir once and then add in 1 cup of makhana seeds/lotus seeds and roast everything well for 2 minutes, remove from the heat, let it cool completely and then add it to the prepared gojjina chitranna.
