Tamarind Gojju

This “Made in Karnataka” speciality is a favourite side dish for pongal, rotis, dosas and hot rice.  Gojju can be of different varieties, variation created either by using different ingredients for making the spice powder itself or by using a host of different vegetables and fruits.  Generally, just a single vegetable or fruit is used. There are a few rare recipes however where gojju has a mix of vegetables too. This recipe however is created without using any vegetable or fruit.

   The 3 salient tastes of Gojju are sweet, sour and spicy. In this recipe, they are derived by using     jaggery, tamarind and a combination of rasam powder with few other spices respectively. Easy n tasty gojju for you to try n taste!

Dish Type: South Indian Side Dish

Preparation Time: 10 min

Cooking time: 10 min

Serves: 5 persons

Ingredients

Tamarind                    1 big lime size

Jaggery                       50 gms

Urad dhal                   2 tsps

Methi seeds                1 tsp

Jeera                           2 tsps

Rasam powder           2 tbsps

Directions

Soak tamarind in 50 ml water for half an hour

Dry roast urad dhal, methi seeds and jeera. Let it cool and then powder it.

Add little water to this powder, make it to a thin paste and keep aside.

Squeeze soaked tamarind to remove any seeds or fibre to make tamarind juice. (Alternatively, a tbsp. of tamarind paste can be used and diluted with few spoonfuls of water to make tamarind juice.)

 To this juice, add salt, rasam powder and jaggery.

Heat 1 tbsp of oil in a kadai.

Put asafoetida and mustard seeds for seasoning. To this add tamarind juice mix. Let it boil for a few minutes.

Add urad dhal paste to the boiling tamarind juice. Mix well and continue boiling till you get a uniform slightly thick and even consistency.

Tamraind Gojju is now ready.

Tete – a – Tete:

Tamarind, the most sought after ingredient in Indian households, is most commonly used in rasams, curries, chutneys, gojjus, hot and sour soups, lentil, vegetable and chaat preparations, etc.

Tamarind juice (i.e., the juice extracted from tamarind pulp) combined with jaggery or sugar, honey, dates, cardamom, clove and coriander seeds makes for a healthy and refreshing drink. Or tamarind juice with jaggery or honey, jeera and pepper (in fresh powdered form) and a pinch of salt. This juice is believed to be extremely good for controlling skin itching and irritation and can easily be a part of haircare and skincare regimen.

Recipe Contributor: Smt. Saraswathi

Gojju (Sauce) Recipes

Heralekaayi Gojju (Citron Lime Sauce)
Black Grapes Gojju
Beetroot Gojju
Puliyogare Gojju
Hasi Gojju (spicy sauce using raw cucumber and onion)
Seemebadanekaayi Gojju (Spicy Sauce with Chayote / Chow Chow)
Lime Juice Gojju
Onion Tomato Gojju
Raisins Gojju
Sweet Pumpkin Gojju
Tamarind Gojju

Sweet Pumpkin Gojju

Peter, Peter, Pumpkin Eater….pump your kith and kin with this bold and beautiful sweet veggie and see them sprint to a healthy, nutritious diet. Enjoy them ebbing in calories amidst a generous flow of fibre, vitamins and minerals, packing themselves with proteins all the way. Why leave yourself out, Pete? Join them in their race to great health!

Called by many other names like Sugar pumpkin, Pie pumpkin, Baking pumpkin, Golden nugget pumpkin, etc. the secret behind the bright orange hue lies in beta carotene that boosts eye health. While savoring the earthy flavour and sweet taste of the creamy orange flesh don’t forget to save the shell and the seeds, for its true treasure lies here!

Dish Type: South Indian Side Dish

Preparation Time: 15 min

Cooking time: 15 min

Serves: 5 persons

Ingredients

For boiling

Sweet pumpkin           500 gms

Water                          ½ litre

Tamarind paste           1 tsp

Curry leaves                1 sprig

Turmeric pwd             A pinch

Salt to taste                 1 tsp approx. (divide into 2 parts – 1 part at the start of boiling and the 2^nd part towards the end when ground chutney is added)

Jaggery                        1 tbsp (optional; if used, add towards the end of boiling)

For dry frying

Methi seeds                ¼ tsp

Jeera                           ½ tsp

Red chillies                6 to 8 nos.

For grinding

Raw grated coconut    ¼ of a coconut

Dry fried ingredients (mentioned above)

For seasoning:

Oil                               1 tsp

Mustard seeds             1 tsp

Black gram                 1 tsp

Red chillies                 2 nos.

Asafoetida                   A pinch

Directions

Wash sweet pumpkin in salt water. Drain the water. Remove the seeds. Cut the vegetable into small cubes with the skin.

Boil the vegetables in a vessel along with ½ litre water, tamarind paste, curry leaves, turmeric powder and salt for about 10 min.

While vegetable is boiling….

Dry fry methi, jeera and red chillies in a small kadai. Transfer it to a plate and let it cool.

Grate raw coconut and grind it along with the above dry fried ingredients. Use little quantity of water to grind it to chutney consistency.

Mix this ground chutney to the boiling vegetable. At this stage, add little more salt (check if required) and jaggery, if desired. Continue boiling for another 5 min. The tempting flavour you get at this stage tells you, it’s time for seasoning.

Heat oil in a small skillet. Put mustard seeds. When they crackle, add black gram and then broken red chillies. Switch off the flame. Add asafoetida and immediately pour it on to the boiling gojju.

Sweet Pumpkin Gojju is now ready. Use it with rotis, hot steam cooked rice or dosas.

Tete - a - Tete:

Read all about “what’s gojju?” in “Tamarind Gojju” recipe from this blog.    

Recipe Contributor: Smt. Saraswathi         

Raisins Gojju

This rare spicy, tangy, lip smacking “Gojju” is the signature side dish of South India and served specially during auspicious occasions and festivals. Don’t miss trying this uber easy recipe!

Dish type: Side Dish

Preparation time: 5 min

Cooking time: 30 min

Serves:  4 persons

Ingredients

For dry frying

Til seeds                      25 gms (white coloured)

Dry grated coconut     50 gms (3 tbsps heapful approx..)

For cooking

Raisins                         ¼ kg    

Tamarind paste           2 tsps

Jaggery                        100 gms

Salt to taste                 1 tsp approx.

Turmeric powder        A pinch

Gojju powder              50 gms

Water                          ½ litre

For seasoning

Oil                               1 tsp

Mustard seeds             ½ tsp

Curry leaves                few leaves

Red chillies                 2 nos.

Asafoetida                   A pinch

Directions

Preparation before cooking…

Wash raisins and curry leaves thoroughly in water. Drain and keep aside.

Now the cooking….

Keep 500 ml. of water, raisins, tamarind paste, turmeric, jaggery and salt in a vessel. Let it boil in low flame for about 20 min.

While raisins are getting cooked…

Grate dry coconut and keep aside.

Dry fry til seeds and grated dry coconut separately in a kadai. Powder til seeds and keep aside.

Prepare gojju powder. (Refer “Gojju Powder” recipe that is posted separately)

Grind dry fried grated dry coconut with required quantity of gojju powder and keep aside.

Mix the above ground gojju powder with 250 ml water in a bowl and add this to the raisins cooking in the vessel.

Continue boiling. When the consistency becomes thick, add til powder. Continue boiling for another 5 min. Now take the vessel off the stove and prepare seasoning.

For seasoning, heat a small skillet. Put oil. When it is heated, add mustard seeds. When it crackles, add red chillies and curry leaves. Switch off the burner. Now add asafoetida and immediately pour on to the gojju.

Tete – a – Tete:

For longer shelf life of any spice powder prepared using dry coconut, it is better to grind dry fried dry grated coconut with just the required quantity of spice powder used for the dish.

If tamarind paste is not available, soak a marble size of tamarind in water for about 10 to 15 min. Squeeze and extract the juice by removing fibre and seeds if any. Use this tamarind juice.

Recipe Contributor: Smt. Saraswathi

Onion Tomato Gojju

Dish type: Side Dish (can used along with Starters as well as Main Course)

Preparation time: 15 min

Cooking time: 15 min

Serves: 4 persons

Ingredients

Onion                          ½ kg

Tomato                        ½ kg

Tamarind paste           ½ tsp

Jaggery                        50 gms

Salt to taste                 ½ tsp approx.

Turmeric                     ½ tsp

For frying (with just a drop of ghee)

Methi seeds                25 gms

Bengal gram dhal      50 gms

Jeera seeds                 25 gms

Coriander seeds         25 gms

Red chillies                10 nos.

Til seeds                     10 gms

For grinding with the above fried ingredients

Raw grated coconut    2 tbsp (i.e., 1/4^th of a coconut)

For seasoning

Oil                              1 tsp

Mustard seeds             ½ tsp

Bengal gram dhal       1 tsp

Black gram dhal         1 tsp

Curry leaves               1 sprig

For garnishing

Fresh coriander leaves   1 tbsp

Directions

Peel the skin of onions and chop them finely.

Wash tomatoes and chop them into small pieces.

Wash curry leaves, drain the water, separate the leaves from the sprig and keep aside.

Wash coriander leaves, drain the water, chop them finely, keep aside

Heat a medium sized pan or kadai on a gas stove. When hot, put oil followed by Bengal gram dhal, black gram dhal, mustard seeds and curry leaves (in that order).

Now put chopped onions and immediately add turmeric and salt. By doing so, onions get cooked faster. Keep stirring occasionally.

When onions turn transparent, add chopped tomatoes, tamarind paste and jaggery powder. Stir now and then.

At this stage or in the previous stage while onions are getting cooked, heat a small skillet on another burner. Dry fry methi seeds, Bengal gram dhal, Jeera seeds, Coriander seeds, Red chillies and Til seeds (in that order). Whie frying, add a drop of ghee. Let it cool.

Grind the above fried ingredients to a coarse powder. Now add raw coconut and continue grinding till they blend well. No need to add water.

Transfer this powder slowly by spreading all around over the onion tomato mix that is boiling on the kadai. Mix them gently only on the surface so that the powder doesn’t form lumps. Let the powder blend evenly with the vegetables.

After it blends well with the vegetables, stir only occasionally. When you notice the gojju separating from the sides of the kadai, switch off the stove.

Transfer it to a serving bowl. Garnish with finely chopped coriander leaves.

Onion Tomato Chutney is now ready.

Tete – a – Tete:

Dry grated coconut can also be used instead of raw grated coconut. But it has to be dry fried and mixed with other fried ingredients mentioned above to make powder.

Two varieties of Til seeds are available, black and white coloured. For this recipe white til is used.

If tamarind paste is not available, soak a marble size of tamarind in water for about 10 to 15 min. Squeeze and extract the juice by removing fibre and seeds if any. Use this tamarind juice.

Recipe Contributor: Smt. Saraswathi

Lime Juice Gojju

Yup…feeling lost without veggies at home? Yet you wish to dole out a dish in a jiffy.

Smile if you can spot some limes and lo! here it is…instant “Solution” to your problem!

Sweet n sour, spicy, zesty, gorgeous looking Lime Juice Gojju is utterly simple to make, pleasantly piquant to the palate and hoarded with benefits that heal your health in more ways than one.

This cool cuisine is a classic Karnataka delicacy, relished along with hot steamed rice, idlis, dosas, khara pongal etc. Bonds well with bread too! Bow to this beauty…..

Dish Type: South Indian side dish (gravy)

Preparation Time: 10 min

Cooking time: 10 min

Serves: 5 persons

Ingredients

Lime                4 nos.

Jaggery            50 gms

Gojju powder  4 tsps

Water              500 ml

Salt to taste     2 tsps approx.

For seasoning:

Oil                               1 tsp

Mustard seeds             1 tsp

Red chillies                  2 nos.

Curry leaves                1 small sprig

Asafoetida                   A pinch

Directions

Wash lime in water. Drain the water. Cut each lime into half. Extract juice from them. Keep it aside in a bowl.

(Do not throw away the lime peels. Instead slice them into pieces. Use them for making "Hum Paanch Lime Pickle"

Take a small bowl. Put gojju powder in it. Keep adding small quantities of water and mix them thoroughly till you get a slightly dilute yet flowing consistency. Add salt and jaggery to this mixture.

Boil it in a vessel. When the bubbles start appearing, switch off the flame. Add lime juice.

Now you can season it.

Heat oil in a small skillet. Put mustard seeds. When they crackle, add red chillies and curry leaves. Switch off the flame. Add asafoetida and immediately pour it on to the gojju.

Lime Juice Gojju is now ready.

Tete – a – Tete:

Health Tip: Place whole lemon in the freezer overnight. Grate and use it for meal next day. This enhances the taste of food, helps one live longer and healthier. Consuming a whole lemon is far more enriching than just the juice.

Recipe Contributor: Smt. Sarawathi

                        

Seeme Badanekaayi Gojju (Spicy Sauce with Chayote/Chow Chow)

Chow Chow Gojju (Gojju is also known as Sauce or Chutney) is a Side Dish that is generally used along with Starters as well as Main Course.

Dish type: Side Dish (South Indian)

Time taken: 20 mts

Serves: 4 persons

Ingredients

Chow Chow               1 no.

Green chilly               1 no.

Coriander sticks          Few (for flavour)

Raw grated coconut    ½ cup

Tamarind paste           ½ tsp

Salt to taste                 ½ tsp approx.

Water                          50 ml.

For seasoning

Oil                               1 tsp

Mustard seeds             ½ tsp

Red chilly                   1 no.

Asafoetida                  A pinch

Directions

Wash Chow Chow. Peel the skin and chop it into pieces.

Boil it for 5 min. along with green chilly, salt, tamarind paste, sticks of coriander leaves and water. Switch off the burner and let it cool.

Grind it with raw grated coconut. Now transfer this to a bowl.

Heat oil in a small skillet. Put mustard seeds. When it crackles, put red chilly pieces and finally a pinch of asafoetida before pouring it on to the ground mixture in the bowl.

Chow Chow Gojju is now ready.

Recipe Contributor: Smt. Saraswathi

Hasi Gojju (Spicy Sauce with Raw Cucumber and Onion)

Healthy, crunchy, cool, light to dark green colour thin skin, filled with fibre , a range of minerals, moisture filled flesh, rich in vitamins and folic acid, slight sweet taste, soothingly super food for overall health…catch hold of this Cool Cucumber…team it with this verily versatile veggie Onions…get into action right away and see the magic that unfolds!

Dish Type: South Indian Side Dish (gravy)

Preparation Time: 10 min

Cooking time: 10 min

Serves: 5 persons

Ingredients

Onion                          2 nos.

Cucumber                   2 nos.

Salt to taste                 ½ tsp approx.

For grinding

Raw grated coconut    ½ of a coconut

Red chillies                 5 to 6 nos.

Coriander seeds          1 tsp

Mustard seeds             ¼ tsp

Asafoetida                   A pinch

For seasoning:

Oil                               1 tsp

Mustard seeds             1 tsp

Curry leaves                1 small sprig

Asafoetida                   A pinch

Directions

Chop onions into fine pieces after peeling the skin. Transfer them to a bowl.

Wash cucumber, curry leaves and coriander leaves in salt water. Transfer them to a colander to drain the water. Chop cucumber into fine pieces along with the skin. Transfer to the bowl.

Grind all ingredients listed under “For grinding”. Transfer the ground mixture also into the bowl. Add salt. Mix them thoroughly.

Now season it. For this,

Heat oil in a small skillet. Add mustard seeds. When they crackle, add curry leaves. Switch off the flame. Add asafoetida and immediately pour on to the bowl.

Garnish with finely chopped coriander leaves.

Cucumber Onion Hasi Gojju is now ready.

Tete – a – Tete:

“Hasi” is a kannada word which means “raw”

Tiny tip for “No Tears” with onions

Chill the onions for 15 to 30 min. before cutting. This mitigates the activity of the enzyme that is responsible for the tears, which is produced when the ruptured cells of onions are exposed to air.

Recipe Contributor: Smt. Saraswathi

            

Black Grapes Gojju (Sauce)

DEE paavali…days are round the corner. Time to brush up some easy, breezy recipes to help our loved ones cook up a smile in admiration of our creation! While a sweety, soury saucy side dish is cooking up in my mind, let me share a short story.

How about recalling “Grapes Tales”? Oh no….not the bedtime moral kind. That sounds sleepy n soury. Prefer something sweet n nice that makes the story spicy. How about a fairy story that starts like this….Grapevine has it that….Oh so juicy! Let me resume…

Imagine you n I are dreaming of returning home with a Queen! Right in the middle of a warm, sheltered sunny site, we find a bunch of berries, deep bluish black in colour, called “Queen of Fruits”. Try tasting one of them. It is unique in its taste n flavour. Let’s savour. A board up there reads “Pluck them please, your appetite, they shall appease”. Wow, hurry…let’s waste no time. Each one pluck one, fist size bunch will do….All of Queens, mind you! Oh my…can’t believe, our dream has turned so sweet n true! Off now tothe recipe below for a spicy Black Grapes Gojju recipe. Thanks a bunch to my dear octagenarian sodaratthe Smt. Ahalya Bai for sharing this splendid saucy delicacy.

Dish type: South Indian Side Dish

Time required: 10 min

Ingredients

For boiling:

Black grapes             100 gms (seedless variety and sweet to taste)

Tamarind                  1 piece (small gooseberry size ball)

Chilli powder            2 tsps

Salt to taste              1 tsp approx.

Jaggery                     3 tbsps approx. (powdered)

For seasoning:

Oil                            2 tsps

Mustard seeds          1 tsp

Cumin seeds             1 tsp

Asafoetida                A pinch

Turmeric                   A pinch

Curry leaves             Few (optional)

Directions

Soak tamarind in a small cup of water for 10 to 15 min. Squeeze thoroughly and sieve the juice.

Heat a kadai with a tsp of oil. Put the ingredients mentioned under “for seasoning” in the same order as listed. Stir them. Put thoroughly washed black seedless sweet grapes. Keep stirring for a few seconds. Now add dilute tamarind juice, salt, chilli powder and jaggery. Stir and let it boil for a few min. till they all merge together. Switch off the flame. When it cools, you can see this Gojju looking jam-like.

Black Grapes Gojju is now ready.

Tete a Tete

Important: Precise quantity of tamarind and jaggery to be used depends on the taste of grapes and also one’s individual preference.

Tamarind paste may also be used instead of soaking tamarind pods in water. Add water to the paste and mix thoroughly to get diluted tamarind juice.

Black grapes are supposed to be the best bet for eyesight. They also lengthen, strengthen and straighten our hair, good for indigestion, help maintain a healthy glowing skin, help battle tussles with our tresses by keeping them long and healthy.

Recipe contributor: My dear octogenarian aunt and expert cook, Smt. Ahalya Bai.

Other Gojju (Sauce) recipes:
Beetroot Gojju
Heralekaayi Gojju (Citron Lime Sauce)
Recipes viewed here are a part of  "Mangala's Potluck" section in this blog 

Beetroot Gojju (Sauce)

Roundish root, deep pink flesh, purplish skin. Wow, whatta vibrant colour! Hmmm … earthy flavour. Looks pretty rich, tastes so sweet. Suits best for dishes that are sweety n savoury. Close comrade of spinach and a cousin of chard, called by the name of Beetroot. Pluck them raw, root intact with their stalks, fresh n green, and not wilting. Cut the stalks and use the root, it is sweet. Stalks are bitter. But for good health they are better, for they are rich in calcium, iron, vitamins A and C. Cook them too and enjoy just like you do with spinach.

Recipe: Beetroot Gojju - using the bulb of beet.

Dish Type:  Side Dish

Time required:  20 min

Serves:  4 persons

Ingredients

For boiling:

Water                          200 ml

Beetroot                      1 no. (small size)

Pepper corns               ½ tsp

Tamarind paste           ¼ tsp

Salt to taste                 ½ tsp (approx..)

For grinding:

Raw coconut grated    ½ cup + ingredients listed                                         above

For seasoning:

Mustard seeds             ½  tsp

Black gram                  1 tsp

Cumin seeds                ½  tsp

Red chillies                  2 nos.

Directions

Wash beetroot, peel the skin and grate it.  Boil the grated beetroot along with water, tamarind paste, pepper corns and salt for about 10 min. Drain out the water and let the vegetable cool. Store the drained water in a container and reuse it the same day for making soup, sambar, rasam etc.

Grind the above boiled vegetable with raw grated coconut to a smooth consistency. Use the drained water if required. Transfer it to a bowl.

Now is the time for seasoning.

Heat oil in a small skillet. When oil is heated, add mustard seeds. When they crackle, add black gram dal, cumin seeds and broken red chillies. Switch off the burner. Immediately add asafoetida (optional) and pour it over the gojju (sauce)

Beetroot Gojju is now ready.

Tete - a – Tete

Black gram dal, Red chillies and asafoetida can be dry fried, ground with raw grated coconut and boiled beetroot mix. To this you can add seasoning that includes only mustard seeds and/or  cumin seeds.

Recipe contributed by Smt. Mankali, a septuagenarian lady and an expert cook from Idagunji Taluk, Karnataka

Other recipes contributed by Smt. Mankali
Banana Fritters / Yeridevu
Brahmi leaves Yogurt Sauce (Ondelaga Thambuli)
Cucumber Dosa
Spicy Yogurt with Coleus (Doddapatre Thambuli)

Other Gojju (Sauce) recipes in this blog:
Heralekaayi Gojju (Citron Lime Sauce)
Black Grapes Gojju

Recipes viewed here are a part of  "Mangala's Potluck" section in this blog 

HERALEKAYI GOJJU (CITRON LIME SAUCE)

What a sweet way to start the day with a fresh n fragrant breath! 

Thanks to the juice of this citrus fruit….gargle this every day and keep bad breath at bay!

An ideal cross between sweet lime and lemon, larger than lemon with a leathery, furrowy finish, colour is green with a bit of sheen, Size: “O” (O for orange), looks roundish though it tapers towards the stylar end, tastes sourer than a small lime. That’s Citron Lime (Heralekayi in kannada) for us, a citrus fruit rich in Vitamin C. The tang of Heralekayi sends a tong strong enough to tickle our taste buds. Wanna beat the heat or heal the sickly tummy? Either way, heralekaayi shows the way… 
Read down for recipe using Heralekaayi 

Dish Type: South Indian Side Dish (gravy)

Time required: 15 min

Serves: 5 persons

Ingredients

Heralekaayi                 1 no. (cut into half and use one half only)

Jaggery                        1 tsp (optional)

Turmeric pwd             A pinch

Water                          250 ml

Salt to taste                 1 tsp approx.

Rasam powder            2 tsps

Fresh raw coconut      2 tbsps (grated)

For dry frying:

Channa dal                  1 tsp

Methi seeds                1 tsp

Jeera                           2 tsps

Til                                2 tsp

Red chillies                  5 to 6 nos. (byadagi variety)

Dry grated coconut     1 tbsp (optional)

For seasoning:

Oil                               1 tsp

Mustard seeds             1 tsp

Asafoetida                   A pinch

Curry leaves                few (optional)

Red chillies                  2 nos. (optional)

Directions

Cut heralakaayi into half and squeeze out its juice.

Dry fry all ingredients listed above “for dry frying” separately and slowly on low flame in a small skillet. Transfer each of them to a plate. Let it cool completely. Grind them to a fine powder. Transfer this gojju powder to an absolutely dry air tight container. Take out 2 tbsps of this powder and grind it along with rasam powder, raw and fresh grated coconut using just enough water to get chutney like consistency.

Heat a tsp of oil in a kadai. Transfer ground chutney from mixie to kadai. Run the empty mixie with half a glass of water. Transfer this water too into the kadai. By doing this, your mixie is cleaned and chutney isn’t wasted. Add heralekaayi juice, salt and jaggery. Keep stirring the contents frequently.  Let it boil. Continue boiling till it becomes thick. Switch off the flame and get ready for seasoning.

Heat oil in the same small skillet you used for dry frying. Add mustard seeds. When they crackle switch off the flame. Immediately put asafoetida and pour it on to the boiled gojju. No need to garnish. 

Heralekaayi Gojju is now ready.

Tete a Tete

For richer spicier taste, additional Gojju powder can also be added at the endstage of boiling. To do this, mix the powder with a few spoons of water and bring to a smooth paste consistency before adding it to boiling gojju.

Heralekaayi is known as Narthanga in Hindi, Narthangai in Tamil, Kanchi Kai in Malnad areas

Heralekaayi juice is also used to make “Chitranna”- a South Indian rice dish, pickles and jam.

This juice, taken first thing in the morning, with warm water lowers high blood pressure, acts as a blood purifier, cleansing and purifying the liver, excellent for people recovering from jaundice and other liver ailments. It cools the body, helps in digestion, relieves feelings of nausea and lessens Pitta or heat as it is called in Ayurveda.

Recipe Contributor:  Smt. Lalithamma Ramamurthy, a nonagenarian lady and an expert cook, mother of Sri. Sheshadri Mokshagundam 

Other recipes contributed by Smt. Lalithamma Ramamurthy
Vangibath Powder 
Menthyada Hittu (Fenugreek Spice Powder)
Sambar Powder
Rasam Powder
Pulgura (Greens Chutney)
Hasi Majjige Huli (Sambar with Curd n Vegetable)

Other Gojju (Sauce) recipes in this blog:
Black Grapes Gojju
Beetroot Gojju