Continuing with Vidya’s Iyengar cooking series, this particular podi and gojju is something that is always made once in two days and has multiple uses due to its versatality. It can be eaten with plain rice, poha, breakfast and tiffin items, and also be used as a spread on white bread. It keeps for a couple of days at room temperature. Similar version of gojju (Pachi Pulusu) recipe is made in my home too. My MIL makes some and keeps it in the fridge as Chennai is a very hot city and this dish does not keep so well in such a climate. Fenugreek and tamarind have many health benefits and antioxidants. I love Vidya’s Gojju, having the powder is so handy.
Fenugreek Seeds, 1 tbsp
Cumin, 3/4 tbsp
Channa Dal 1 tbsp
Godhi (Whole Wheat), 1/2 tbsp Substitute with rice flour, 1/2
Urad dal, 1 tbsp
Toor dal, 1 tbsp
Fry individually without any oil and powder.
Black mustard Seeds, tsp
Hing, 2 pinches
Red chile, 2 broken
Tamarind pulp, 2 tsp
Jaggery, small marble size
In a mixing bowl, add Gojju powder (1 tbsp) and 5 cups of Water.
To this add required amount of salt, tamarind pulp (2 tsp), jaggery and mix well.
Pour the contents into a heavy dutch oven and bring to a boil.
Once it thickens, put lid on and turn off flame. Let the pot sit on the hot stove for 15 minutes.
Add the tempering and serve immediately.
Always add a dot of ghee for amazing flavor when you serve.