ಹಸಿ ಅರಿಶಿನದ ಗೊಜ್ಜು / Raw Turmeric Gojju
(from Nandini’s recipe box)
Source: http://vanilohith.blogspot.in/2012/01/raw-turmeric-gojju.html
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
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Wash and clean the turmeric pieces and prick them with a fork from all the sides. This will help to cook them nicely.
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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.
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Wash the turmeric pieces and remove the skin, which has turned black. Chop the turmeric finely.
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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.
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Grind the roasted ingredients along with turmeric pieces, grated coconut and tamarind using little water into fine paste.
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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.
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Try this delicious and aromatic Gojju along with rice!
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This Gojju will remain up-to 2 – 3 days if not refrigerated. If refrigerated, it will last for at-least a week.