Gojju falls under sambhar family. Gojju is prepared pretty much similar to Vathal kuzhambu, but we add more jaggery to this. Also it is thick in consistency. Gojju goes well with Ven pongal but you can eat with rice also. Usually my mom makes gojju with lady’s finger or with shallots. I like both :-) (which is very obvious)
Oil : 2tbsps
Lady’s Finger : 5 (chop into big size pieces)
Mustard seeds : 1 tsp
Methi seeds: 2 tsps
Green Chilly :1 (silt it lengthwise)
Toor dhal : 2 tsps
Heeng : 1 tsp
Turmeric Powder : 1/2 tsp
Sambhar Podi : 1 tbsp
Tamarind Juice – 1 cup of juice extracted from gooseberry sized tamarind or dilute 2 tsps of tamarind paste in 1 cup of water.
Salt : 1 1/2 tsp (adjust according to taste)
Jaggery – Medium gooseberry sized piece
Rice flour – 2 tsps
Water 2 cups
Curry leaves – 1 strand
- Heat the oil in the kadai
- Once the oil is hot, add mustard seeds. As they start to splutter, add methi seeds, heeng and toor dhal.
- Fry them for a minute and then add the slit green chilly and curry leaves. Let it cook for a minute.
- Now add lady’s finger and turmeric powder. Mix well and cook till the lady’s finger becomes tender.
- Add the extracted tamarind juice, salt and jaggery. Let it simmer for about 5 minutes. (The sweetness,sourness and saltiness should blend nicely with lady’s finger)
- Mix the sambhar powder with 1/4 cup of water and add it to the gojju. Also add 1 cup of water(Mixing sambhar powder with water helps to avoid lumps while adding sambhar powder)
- Let it simmer for 5 minutes. Now make a paste of rice flour with 1/2 cup of water and add it to the gojju.
- Let it simmer for 5 minutes and thats it gojju is ready