Cucumber Gojju

I have been cooking and collecting recipes from almost 2 decades. I found a diary which I was using while studying my engineering in 1985. My Mysore Ajji( Mom’s Mom), is an amazing cook. She is 90 years old and is in Mysore even now. I had written down many recipes from her. So, without much delay here comes Mysore Ajji’s Gojju. I have modified the recipe to use tamarind paste instead of traditional way of soaking tamarind in water and extracting the juice.

Ingredients for grinding:

  • 1 1/2 tsp channa dal
  • 1 1/2 tsp urad dal
  • 5-6 red chillies
  • 3 tsp sesame seeds or White yellu
  • 2 tsp Methi seeds
  • 6 tsp coconut ( dry or fresh)

Ingredients for Gojju:

  • Tamarind paste one big spoon
  • 1/2 Cucumber chopped
  • 6 tsp brown sugar
  • 1 tsp mustard seeds
  • pinch of hing
  • 1 /2 tsp haldi
  • 5-6 curry leaves

Method:

In one tsp oil roast all the ingredients listed for grinding. Grind these into a thick paste. Microwave the cucumber until soft. Next, in a thick pan, add oil. When it is hot, add mustard seeds, hing, curry leaves, and haldi. Next, add the cucumber, and the tamarind paste and let it boil. Finally, add the ground mixture and boil for another 7-8 minutes. Serve with Pongal or even plain rice. The spicy, tangy, hot Gojju tastes so yummy.

Cucumber Gojju

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14 responses to this post.

  1. Posted by Leo on November 30, 2007 at 6:51 am

    this sounds soooooo good!!!!
    Do you by chance, know of any quality online food services? I am starting to order all my food online because of various reasons. (Health being one of them) So far I have found 2 services, Fresh Dining (an LA company) and Celebrity Foods, but you have to call them so they can talk to you about your need. I would really like any suggestions that you may have, so I can widen my list of quality places online where I can order healthy food from.
    Thank you and have a great night or day…depending on when you read this. LOL!!!!

    Reply

  2. Looks absolutely gorgeous and delicious! You have a Mysore ajji like me, aren’t they adorable? I posted a ajji’s recipe recipe too at FH this week, take a look!:)
    I will try this. I am taking a break for 2 weeks, see you then. Take care!:)

    Reply

  3. Posted by meeraghu on November 30, 2007 at 1:02 pm

    Hi Asha,
    That’s really nice to read that our Ajji’s are from the same place. I have many more of my Ajji’s recipe, I will post them slowly.
    Sure, Asha. I will visit your site right now.

    Reply

  4. Posted by meeraghu on November 30, 2007 at 1:02 pm

    Hi Leo,
    I am sorry, I have no idea of any online food stores.

    Reply

  5. Posted by Harini on February 28, 2008 at 8:49 pm

    Hi Meera,

    I was searching for some “authentic” pongal gojju yesterday and landed at your blog. I tried yourt recipe and my kannadiga hubby had only one word to say after he tasted the gojju – “HEAVENLY!!” He couldnt just stop eating it :)

    Thanks for posting this delicious recipe and thanks to your Ajji too! I have one question, i did not have brown sugar, so added just plain white sugar….Do you think that is ok or should i try some like jaggery next time?

    Thanks once again!
    Regards,
    Harini

    Reply

  6. Posted by meeraghu on February 28, 2008 at 8:55 pm

    Hi Harini,
    Try with jaggery, that definitely gives a wonderful taste; completely different.
    Thanks for letting me know. I really appreciate your comments.

    Reply

  7. Posted by Aravind Ananth on April 8, 2010 at 2:43 am

    Namaskara!!

    Naanu Arlington,TX nalli ooduthidhene. nanige ee post thumba upyogavaaithu. aadare illi thumba padaarthagalu siguvudilla. neevu mele list maadiro “grinding ingredients” ge substitute idre heli. and by the way nanna thayi maththu ajji kuuda mysore-inavare.

    Regards,
    Aravind.

    Reply

  8. Thanks for the yummy recipe, Meera.

    Could you post the recipe for Cucumber ‘hasi’ gojju? please. My mom used to make it on Ekadasi, I dont remember exactly the authentic madwa recipe for it :)
    Thanks in advance.
    ~Pushpa

    Reply

  9. Meera,
    Do you have the recipe for hasi southekaayi gojju? Typically prepared on Ekadasi with huggi or khara pongal for lunch..
    Thanks,
    Pushpa Subbarao

    Reply

  10. Posted by Vani on September 27, 2013 at 5:15 am

    Hi Meeraaji!
    I am not a good cook and simply following your recipes and getting very good response my family members. Thanks. Sometimes I get some silly doubts too. Please find few moments to understand my doubts and clarify.
    Is the vegetable ordinary cucumber or ‘mangalore cucumber’? or could I do with either one in the same way?
    – Vani Sreenath

    Reply

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