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Menthyadha Gojjina Podi

Category : Powders / Podi, Sambar/Kuzambu Varieties

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.

Ingredients:

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.

Making Gojju:

Tempering

Black mustard Seeds, tsp

Hing, 2 pinches

Red chile, 2 broken

Other Ingredients:

Tamarind pulp, 2 tsp 

Jaggery, small marble size

Method:

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.

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