Don't you think, that this is a hyped rice mix that people have created, over a period of time. The hype that only a certain section of people (iyers or iyengars) can make it well. Maybe yes, but if we use the right ingredients with correct propotions, then we will be preparing the best gojju.
The key ingredients required:
1/4 kg tamrind
1/4 kg groundnuts
50gms mustard
150 grams white til (roasted without oil and grounded)
Big bunch of curry leaves..
2 tbspn salt
150 gms rasam pwdr
1/2 ltr oil
1 big grated jaggery
1 tbspn turmuric
50 gms pepper
50 gms jeera
25 gms methi
2 tbspn salt
250 gms grated dry coconut
Hing..
1st be mentally prepared to spend some time preparing this. It requires a lot of patience. There are 4 main stages to prepare this gojju.
1st Stage:
Soak tamarind overnight. This will help us to remove the thick extracts easily. So we need first 2 thick extracts of the tamarind paste. The remaining extracts can be used to prepare rasam or sambhar. Can also be used to wash copper and brass items.
2nd Stage:
I took my small 3 ltr cooker base. Mixed rasam pwdr, jaggery, turmeric, salt, 1/4 ltr oil, with the tamarind paste thoroughly. On the low flame, bring the above mixture to boil and keep stirring it frequently. This is the only step that consumes the maximum amount of time. The mixture should reduce by 75%. Till then on a low flame, keep stirring.
3rd Stage:
Dry roast pepper, jeera and methi separately. Grind them together and keep aside. One the above mixed tamarind paste, comes to the first boil, add this mixture and stir well. Now allow the tamarind paste to start boiling on a low flame.
4th Stage:
Take a kadai and pour the remaining oil. Once the oil is hot, add mustard seeds. After crackling, add all the groundnuts. After 3-4 mins, we shall see the nuts changing colour. This means the groundnuts are done. Now add hing, dried and long red chillies and curry leaves. Allow it to cool and then add the grated dried coconut and mix them all and keep it aside.
5th Stage:
Assuming the 2nd stage, has reduced by 75%, mix grounded white til and also the 4th stage mixture.
Obviously, we would have cooked rice to taste the mix. So enjoy eating!!!!!
The key ingredients required:
1/4 kg tamrind
1/4 kg groundnuts
50gms mustard
150 grams white til (roasted without oil and grounded)
Big bunch of curry leaves..
2 tbspn salt
150 gms rasam pwdr
1/2 ltr oil
1 big grated jaggery
1 tbspn turmuric
50 gms pepper
50 gms jeera
25 gms methi
2 tbspn salt
250 gms grated dry coconut
Hing..
1st be mentally prepared to spend some time preparing this. It requires a lot of patience. There are 4 main stages to prepare this gojju.
1st Stage:
Soak tamarind overnight. This will help us to remove the thick extracts easily. So we need first 2 thick extracts of the tamarind paste. The remaining extracts can be used to prepare rasam or sambhar. Can also be used to wash copper and brass items.
2nd Stage:
I took my small 3 ltr cooker base. Mixed rasam pwdr, jaggery, turmeric, salt, 1/4 ltr oil, with the tamarind paste thoroughly. On the low flame, bring the above mixture to boil and keep stirring it frequently. This is the only step that consumes the maximum amount of time. The mixture should reduce by 75%. Till then on a low flame, keep stirring.
3rd Stage:
Dry roast pepper, jeera and methi separately. Grind them together and keep aside. One the above mixed tamarind paste, comes to the first boil, add this mixture and stir well. Now allow the tamarind paste to start boiling on a low flame.
4th Stage:
Take a kadai and pour the remaining oil. Once the oil is hot, add mustard seeds. After crackling, add all the groundnuts. After 3-4 mins, we shall see the nuts changing colour. This means the groundnuts are done. Now add hing, dried and long red chillies and curry leaves. Allow it to cool and then add the grated dried coconut and mix them all and keep it aside.
5th Stage:
Assuming the 2nd stage, has reduced by 75%, mix grounded white til and also the 4th stage mixture.
Obviously, we would have cooked rice to taste the mix. So enjoy eating!!!!!
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