sringeri

sringeri

Wednesday, 25 July 2012

Kadle Bele Gojju

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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