21 August, 2019
Alugadde Gojju | Potato Tangy Spicy Curry |
ಆಲೂಗಡ್ಡೆ ಗೊಜ್ಜು |
A very quick, simple yet very tasty alugadde gojju recipe of an yummy accompaniment to go with rice flour rotti or any kind of dosay or steamed hot rice.
And this is a kind of tangy, spicy curry/gojju prepared using few spices and the potato. This is a south canara/coastal Karnataka special recipe which I learnt long ago when we were in Manipal.
They also make chutney using potato as the main ingredient along with some spices and I haven’t yet shared that recipe here on my blog though I make it very often, will definitely share soon.
Ingredients :
- Potato/aloo/alugadde – 2 medium sized
- Grated fresh coconut – 2 to 3 tbsp
- Green chilies – 4 (adjust)
- Tamarind – an inch piece
- Jaggery – 1 tsp
- Salt to taste
- Water as required
For tempering :
- Oil – 2 tsp
- Mustard seeds – 1/2 tsp
- Hot whole red chilies – 2
- Curry leaves – few
- Hing – 1/8 tsp
PROCEDURE :
- Wash well the potatoes, cut into half and cook until soft (I cook them in an open vessel)
- Grind together coconut, green chili and tamarind into a little coarse paste using water
- Heat oil in a pan, add in mustard seeds, broken red chilies, curry leaves and hing and allow them to splutter
- Reduce the heat and put slightly mashed potatoes, ground paste, jaggery and salt and combine everything well
- Now increase the heat and put 1/2 to 1 cup of water as per desired consistency, boil it for two minutes
- Now the potato gojju is ready to serve, enjoy with any kind of rice flour rotti , dosay etc.
- Today I served this Potato gojju along with ragi set dosay
If in case you would like to check some other gojju or tangy curry recipes on my blog Like –
- huggi gojju , curry leaves gojju
- lemon/nimbe gojju
- raisin/ona drakshi gojju
- kayi ganji-gojju
- menthya/methi gojju
- hasi drakshi/fresh grapes gojju
- Pineapple gojju
- raw mango/huli mavina gojju
- cucumber/southekayi hasi gojju