Categories: gojju

Ingredients

• Raw turmeric - 3 pieces of 2 inch each
• Pepper corns 7 - 8
• Urad dal - 1 spoon
• Mustard seeds - 1/2 spoon
• Sesame seeds - 1 spoon
• Oil - 2 spoon
• Grated coconut - 1 cup
• Raw tamarind - 1 - 1 1/2 spoon or to taste
• Jaggery - for sweetness ( I have used 4 spoon jaggery + 3 spoon sugar)
• Salt to taste

Directions

1. Wash and clean the turmeric pieces and prick them with a fork from all the sides. This will help to cook them nicely.

2. Cook these turmeric directly on the flame (as shown in the picture) for 4 – 5 minutes or till they are slightly soft. Otherwise, pressure cook them with little water.

3. Wash the turmeric pieces and remove the skin, which has turned black. Chop the turmeric finely.

4. Heat oil in a small wok and roast the pepper corns till you hear the crackling sound. Then add the urad dal, mustard seeds and sesame seeds and roast them nicely.

5. Grind the roasted ingredients along with turmeric pieces, grated coconut and tamarind using little water into fine paste.

6. Transfer the ground paste to a pan and add salt and jaggery (and sugar) for taste. Boil it for 5 minutes or till it thickens.

7. Try this delicious and aromatic Gojju along with rice!

8. This Gojju will remain up-to 2 – 3 days if not refrigerated. If refrigerated, it will last for at-least a week.

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