Archive for February 8th, 2008

Tangy and Spicy Gojju

This is the recipe which has been carried over for generations in our family. Both my Mysore Ajji, as well as Bangalore Ajji used to make this. My Mom does this, and I am doing it now. So, here comes the quickest, and easiest Gojju you can prepare.



  1. 5 tsp Tamarind extract
  2. 8 tsp Jaggery or Brown sugar
  3. 4 Green Chillies slit in the center
  4. 4-5 curry leaves
  5. 2 tsp Rasam powder or Sarina Pudi
  6. 1/2 tsp Mustard seeds, 1/2 tsp urad dal, 1/2 tsp channa dal, 1/4 tsp turmeric or haldi, 1/2 tsp methi seeds
  7. salt to taste.


Mix the tamarind extract in water and make sure all the tamarind is dissolved. In a vessel, heat 3 tsp oil. Add all the ingredients one after another as listed in 6 above. Next, add the curry leaves, green chillies, and the tamarind pulp. Add rasam powder and also the jaggery and let it boil for 4-5 minutes. Finally, add salt to taste.

P.S: If the Gojju is too thin, add 1 tsp all purpose flour with little bit of water. Make sure there are no lumps and add it to the Gojju and boil for another 5-6 minutes. If the Gojju is too tang, you can always add more Jaggery.  So, taste and adjust the two of them.

Serve with Rice.

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