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

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 

PULIYOGARE GOJJU (SPICY TAMARIND SAUCE)

Huge tree. Long drooping leaves. Curvy fruity poddies held together by a vast network. Each pod is well groomed with a hard outer shell and a soft inner pulp. Inner than inner lies those nutty brown seeds, hard to crack. Shed those seeds and the shell. Remainder reminds us, “Hey , don’t you remember? A wealth of health hidden in me has made me popular the world over, thanks to Vitamin B, C, E, hmmm…forgot how many more letters…wait I’ll be right back with left – overs :)”

That’s Tamarind for us, a tangy sweetie Fruitie. When used as spice, it is called Hydroxycitric acid (HCA). Use it raw as a fruit when ripe, in desserts, jams and sauces or dry and grind to use as spice. Makes the dish taste nice.

Dish type: Traditional Sauce

Time required: 20 min

Yield: 100 gms

Ingredients for sauce

Tamarind                    1 lime size

Jaggery powder          2 tbsps approx. (depends on individual taste)

Salt to taste                 1 tsp approx.

Ingredients for Dry Frying

Red chillies                  10 nos. (5 nos. byadagi variety + 5 nos. Guntur variety)

Coriander seeds          4 tsps

Methi seeds                1 tsp

Cumin seeds                1 tsp

Black Pepper corns     1 tsp

Clove                          1 or 2 nos.

Turmeric                     A pinch

Dry coconut                3 tbsps (grated and powdered)

Turmeric pwd             A pinch

Black til seeds             2 tsp

Ingredients for seasoning:

Oil                               1 tbsp

Peanuts                       2 tsps

Mustard seeds             1 tsp

Channa dal                  1 tsp

Black gram dal            1 tsp

Asafoetida                   A pinch

Dry red chillies            2 to 3 nos.

Curry leaves                1 sprig

Directions:

Soak tamarind in water (enough to cover tamarind) for 2 hrs and squeeze to extract thick liquid.

Dry fry all ingredients listed above “for dry frying” separately and transfer each of them to a plate. When completely cooled, grind them to fine powder. Add this powder, salt and jaggery powder to tamarind liquid and mix them well.

Heat oil in a kadai. Add ingredients listed above “for seasoning” in the same order as listed. Now add tamarind liquid mix to the seasoning in the kadai. Let it boil well till the liquid turns thick enough to form paste like consistency. When done, switch off. When cool, transfer it to an air tight glass container.

Puliyogare Gojju is now ready.

Tete – a – Tete

Mix this with cooked and cooled rice, garnish with finely chopped fresh coriander leaves to make Puliyogare or Tamarind Rice

Recipe contributed by nonagenarian Smt. Lalithamma Ramamurthy

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