Wednesday, 25 July 2012

Kadle Bele Gojju


One of the famous Karnataka Curry is known for its sweet and sour flavours.  Jaggery is mainly used for sweetness. It forms a great accomplishment for Akki Rotti, Chapathi,Jolada Rotti also for any other type of breads. Gojju lasts for 2-3 days without any need for refrigeration.

Although there are innumerable methods for making Gojjus, I would like to mention here the simplest forms that I learnt from my Cooking Guru Ramki.

Gojju -1 Kadle Bele Gojju

Step 1: A
Dissolve a spoon of tamarind paste in a cup of water

Step2: B
Heat a pan. Add a dried red chilli, two pinches each of menthya(fenugreek), Kadlebele(channa dal) and three pinches of dried coconut flakes(kobri). Dry roast all together and grind with a tiny pinch of hing(asafoetida).

Step 3: C
Heat a spoon of oil and add a handful of bellpepper (donne menasu) and stir and cook for 3 minutes.

Step 4
ADD A+B+C and two pinches each of salt, chilli powder (ach kaaradapudi) + Jaggery.
Cook on low heat till all are cooked.
Gojju is now ready to be served.

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