Grapes Gojju

With variations:

Ingredients:

160 gms green seedless grapes - clean and cut into halves

24 gms cashewnuts
4 gms red chilli
5 gms jeera

4 gms salt
8 gms sugar (if the grapes are sour, add more sugar)

15 gms refined oil
1/8 tsp mustard
1/8 tsp jeera

Method:

Heat oil, add mustard, jeera and grapes. Fry till done.

Fry cashewnuts, red chillies and jeera without oil and powder in a mixer, add water and make a paste. When the grapes are cooked, add the paste, a little water, salt and sugar. Boil till done.

Goes well with Idli, Dosa, Muruku or Curd rice.

Yield: 1 cup.

Variation: Replace grapes with finely chopped pine apple and prepare pine apple gojju.

Puliogare Gojju

Ingredients:

120 gms Tamarind - soak
250 gms Jaggery
75 gms Salt
45 gms Rasam Powder

6 tbsp oil
1 tsp mustard
1/2 tsp jeera
2 tbsp Channa Dal
2 tbsp urad dal
1/2 cup groundnuts
2 red chillies - break into pieces
4 strings curry leaves
1 large pinch hing

4 tbsp white til - fry and powder in a mixer.

Method:

Churn the soaked tamarind in a mixer and pass through a sieve to extract a thick tamarind paste.

Heat oil, add mustard, jeera. Add channa dal and urad dal and mix for 30 seconds. Add groundnuts and fry till the dals turn golden, add red chilli bits, curry leaves, hing.

Add tamarind paste and cook till it thickens a little and add jaggery and salt. Boil till they melt and it thickens again. Add rasam powder and give it one boil, switch off. Lastly add powdered til, mix well. Store in an air tight container in the fridge.

How to proceed:

Cook rice and spread in a bowl for it to cool completely. Heat 2 tbsp oil add seasonings and if you need extra groundnuts, this is the time to add. Lastly add the prepared puliyogare gojju according to your taste, mix and pour on the rice. After it is cooled, mix well.

Note: You need not add groundnuts while preparing gojju. They can be added later when you prepare the seasoning to mix the rice.

Thothapuri Gojju

Ingredients:

1/2 kg Thothapuri - cut into big squares with the skin
10 gms Rasam powder
10 gms Red chilli powder
25 gms Salt
3 tsp white roasted til - powdered
30 - 40 gms Jaggery - depending on the sweetness of the thothapuri
2 tbsp Oil
1/2 tsp mustard
1/4 tsp jeera
4 strings curry leaves
one pinch hing

Method:

Heat oil, add mustard, jeera, curry leaves and hing. Add thothapuri pieces and add water till they are immersed completely. Boil till it is cooked, add jaggery, salt and when it melts add red chilli powder and rasam powder. Lastly add roasted til powder and turn off the flame. When completely cool, store in an air tight container in the fridge. Can be stored in the fridge for one week.


This recipe is contributed by Smt. Yellamma.