Categories: Gojju, side dish for idli/dosa

Ingredients

• Green grapes (seedless and not too sour) 3/4 kg
• 2. Dhania seeds a handful
• 3. Urad dal a handful
• 4. Pepper corns 3-4
• 5. Dry red chillies (Guntur 4-5 and byadagi 3)
• 6. Jeera seeds 1tbsp
• 7. Mustard seeds 1tsp
• 8. Oil
• 9. Grated dry coconut 1/2 cup
• 10. Salt
• 11. Jaggery a small lemon's size

Directions

1. Remove the grapes from stem and wash them thoroughly with salt water and once with clear running water.

2. Cut them into half and keep aside.

3. Roast Dhania seeds, urad dal, pepper corns, jeera seeds and red chillies with 1tsp of ghee.

4. Grind the roasted dhania seeds, urad dal. jeera seeds, pepper corns and red chillies with grated dry coconut and a little water. Add some sour grapes while grinding so that it makes up for the sour element.

5. Heat oil in a kadhai and make seasoning of mustard seeds and 2 dry red chillies.

6. Add the cut grapes and cook with some water till they lose colour and turn soft. It happens very quickly though.

7. Now add the ground paste, salt and let it boil till raw smell disappears.

8. Once done add the jaggery and boil again.

9. Keep stirring in between and add water to the required consistency.

10. Serve hot or cold with chapathi and rice. Enjoy the sweet and tangy taste..

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