Hasi Gojju
Hi all, lots
happening on the home front, spending time with cousins and having quality
family time. I also am making some crochet laces to put on our kurtas, for me
and my sister Meera.
The weather in Bangalore is little cloudy a little dull,
love it when it is sunny and bright. Anyway let me get on with my recipe today
I am writing a recipe for ‘HASI GOJU’, Manju my dear sister, hope you read this
so here goes. HASI GOJJU, means there
is no cooking really involved in the sense there is no boiling needed, Hasi
means raw, guess there is no translation for Gojju except maybe sweet and sour.
I t is made with coconut and tamarind mainly, and raw cumber. The ingredients
as follows………………………………
- A cup full of grated coconut
- A tablespoon of raw mustard seeds
- A tablespoon of roasted gram [Hurigadle]
- A teaspoon of Methi seeds
- Two tablespoons of Jaggery
- Half a cup of thick Tamarind juice soaked in hot water
- Five to six dried red chillies or according to your taste
- A pinch of Hing, Salt to taste, and a little Turmeric
First soak tamarind in warm water. Then in little Oil fry
lightly Hing, Methi seeds and Red Chillies.
For grinding put in the grated Coconut, raw Mustard seeds,
the fried mixtures, the Jaggery and the fried gram, to this add Jaggery and the
thick Tamarind[RK1]
water, run it in the mixi. Grind not too smooth, the add the Salt and Turmeric,
add split green Chillies[optional]. Then
some more Tamarind water, please do not make it too watery, just before eating,
add the cut cumber [raw]. Season it with Hing , Mustard and Curry leaves, there it is the Gojju is ready, try it, it is
really a tongue tickler.
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