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.

6 responses to this post.

  1. […] for Cucumber Kosambari, Beans Palya, Potato Palya, Lemon Rice, Ambode, Majjige Huli, Nucchina Unde, Gojju, Badam puri, Akki Kadalebele Payasa, Hayagreeva […]


  2. Posted by Aishwarya on May 27, 2010 at 3:37 am

    I got hold of ajji and got the menthya gojju receipe… Jaggery(bella) is optional… I dont use it,but have got hold of that recepie..

    menthya seeds-1/2 cup,tamarind soaked-lemon sized,salt to taste,coconut-1 cup,

    for frying
    kadale belle-2 tblsp
    uddina belle-1 tblsp
    red chilles-9 to 10
    jeera- 1 tsp
    hing grannules-1 pinch
    black pepper-4 to 5

    1.fry all the things together given for frying,powder it,grind with coconut and tamarind
    2. heat oil in a kadai and add mustard seeds 1 tsp,jeera-1 tsp,turmeric powder-1 tsp
    curry leaves-few.

    3.when its done, add menthya kallu,fry till brown
    4.add water,when menthya kallu is soft or done,
    5.add ground paste,bella,salt.
    let it boil till you get gojju consistency


  3. Posted by Aishwarya on May 27, 2010 at 12:04 am



  4. […] for Cucumber Kosambari, Beans Palya, Potato Palya, Lemon Rice, Ambode, Majjige Huli, Nucchina Unde, Gojju, Badam puri […]


  5. I do this all the time. Its so simple that everytime I do it, it turns out to be fabulous.
    Goes great with almost anything. But my personal favorite would be with hot steaming huggi 😛


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