Cucumber and Sesame curry/Gojju

Cucumber and Sesame curry

Ingredients:
Cucumber - 1 (Chopped into 1 inch thin pieces)
Sesame seeds - 4 tsp
Tamarind Juice - 1/2 cup
Grated Jaggery - 1/4 cup
Rasam/Curry Powder - 2 tspn
Oil - 2 tspn
Mustard seeds - 1 tspn
Jeera - 1/2 tspn
Curry Leaves - 2 strands
Green chillies - 2 (Slit lengthwise)
Hing - 1/4 tspn

Method:
1) In a pan, dry roast the sesame seeds till they turn golden brown colour and once they cool to room temperature, blend them into a fine powder and keep aside.
2) In a pan, add oil, once it is hot, add mustard seeds, jeera. Once they splutter add curry leaves and Green chillies and hing.
3)Now add chopped cucumber and saute till cucumber is 3/4 cooked.
4) Then, pour the tamarind juice, add salt, Rasam / curry powder, sesame powder and jaggery and simmer it till all the ingredients mix well.
5) Check the seasoning, if required add some more jaggery or tamarind to adjust.
6) Its now ready to serve with rice/chapathi / ragi mudde, etc.

Reposting the recipe to send to http://ambrotos.blogspot.com/2011/12/veggiefruit-of-month-cucumber.html Veggie/Fruit of the Month-Cucumber



Cheers!
Madhavi

Puliyogare | Pulihora | Puli saadam | Tamarind rice

Puliyogare

Here I am posting today, the most awaited recipe from my MIL's kitchen. Iyer's Puliyogare Gojju. I am sure you all will enjoy trying this recipe.

Ingredients:

For gojju
Thick tamarind juice- 1 cup
Salt - 1 handful
Curry leaves - 2 strands
Rasam Powder - 1 handful
Turmeric - 1/2 tspn
Oil - about 50 grms
Jaggery - 1 handful
Till powder - 1 handful (Mix of Black and white till will add on the taste)\
Dry coconut - 1 handful

For Seasoning
Oil - 100 grms
Mustard seeds - 2 tspn
Urad dal - 2 tspn
Channa dal - 2 tspn
Ground nuts - 3 tspn
Hing - 1 tspn
Turmeric - 1/2 tspn
Curry leaves - 3 strands

Method:

Making the Gojju
1) Take a pan and boil the juice in low flame till it thickens
2) To this add salt, curry leaves, Rasam powder, turmeric, oil, jaggery, Till powder and dry coconut and bring it to a boil and till the consistency is like a paste.

For seasoning the Gojju
1) In a pan add oil once hot, add urad dal, channa dal, Ground nuts, hing, turmeric, Curry leaves and fry this mixture till the the ground nuts are done.
2) Now, pour this mixture into the above made gojju.

For chitranna
1) Take 1 cup of cooked rice.
2) Add 1 tspn of the above made gojju.
3) Give it a good mix and its ready to be served.

Note:
1) You can store this mixture in the refrigerator for weeks.
2) The above picture is taken without the seasoning As I give the seasoning while making the Chitranna.
Cheers!
Madhavi

Rasavangi Gojju

Rasavangi Gojju

Ingredients:

Cinnamon Stick -  1 inch piece

Fenugreek seeds - 1/4 tspn

Urad dal - 1 tspn

Coriander seeds - 1 1/2 tspn

Jeera - 1/4 tspn (optional)

WhiteTill/Sesame seeds - 2 tspn

Dry Chilli - 6-7 nos. or as per taste

Poppy Seeds - 1 tspn

Fresh Coconut - 1 cup Grated

Jaggery - 4 tspn

Tamarind - 1 large lemon size

Oil - 3/4 cup

Mustard seeds - 1/2 tspn

Curry Leaves - 5 leaves

Hing - 1/4 tspn

Dry chillies - 2 nos. (For seasoning)

Lady's Finger - 1/2 kg

Method:

1) Chop the lady's finger into 1 cm pieces and keep aside.

2) Soak tamarind and extract the pulp and keep aside.
3) Take a pan, add 1 1/ 2 tspn of oil. To this add Cinnamon, fenugreek seeds and fry till golden brown.

4) Now add Jeera, Urad Dal and Coriander seeds and fry till light brown, and then, add chillies and fry till they get golden brown. Now add poppy seeds and switch off the stove and roast till poppy seeds turn slight brown colour.

5) Now add coconut to this mixture and keep aside.

6) In another pan, fry till and add it to the mixture along with hing.

7) Now, blend the mixture with some water to a course paste and keep aside.

8) Take a pan, add 5 tspn of oil, and add chopped ladys finger and fry till the stickiness disappears and add turmeric to it.

9) Now add the tamarind extract to the ladys finger, and let it boil for about 10 mins.

10) Now, add salt to taste and the ground mixture to this and add jaggery (3/4 of quantity of the tamarind extract) to this mixture and let it boil for another 5 mins.

11) Check the seasoning and add some more salt to taste if required.

12) In another pan, add 1 tspn oil, once hot add mustard seeds, 2 dry chillies, and switch off the stove and add curry leaves and pour this seasoning to the above made gojju.

13) Garnish with coriander leaves and serve with Rice / chapati / mudde / roti.

Notes:
You can use variety of vegetables/fruits and you will get different flavours.  

Vegetables: Brinjal, Bitterguard, Cucumber, Seemebadinekai/Chayote Squash, Small raw mango, Ladys finger

Fruits: Pineapple, seedless green grapes

Cheers!
Madhavi

Cucumber Yellu Gojju

Cucumber and Sesame curry

Ingredients:
Cucumber - 1 (Chopped into 1 inch thin pieces)
Sesame seeds - 4 tsp
Tamarind Juice - 1/2 cup
Grated Jaggery  - 1/4 cup
Rasam/Curry Powder - 2 tspn
Oil - 2 tspn
Mustard seeds - 1 tspn
Jeera - 1/2 tspn
Curry Leaves - 2 strands
Green chillies - 2 (Slit lengthwise)
Hing - 1/4 tspn

Method:
1) In a pan, dry roast the sesame seeds till they turn golden brown colour and once they cool to room temperature, blend them into a fine powder and keep aside.
2) In a pan, add oil, once it is hot, add mustard seeds, jeera.  Once they splutter add curry leaves and Green chillies and hing.
3)Now add chopped cucumber and saute till cucumber is 3/4 cooked.
4) Then, pour the tamarind juice, add salt, Rasam / curry powder, sesame powder and jaggery and simmer it till all the ingredients mix well.
5) Check the seasoning, if required add some more jaggery or tamarind to adjust.
6) Its now ready to serve with rice/chapathi / ragi mudde, etc.

Reposting the recipe to send to http://ambrotos.blogspot.com/2011/12/veggiefruit-of-month-cucumber.html Veggie/Fruit of the Month-Cucumber



Cheers!
Madhavi