Top Food Blogs

Tuesday, January 21, 2014

Tamarind Mango Gojju

Love love love Gojju.Love them as much as I love chats!These are tangy sweet gravy which goes well with any meal-yup! u guessed it right,just like pickle:-)

Try this side dish with pongal and u will make this combo again and again.


Base masala is same as pineapple gojju which I posted earlier.


urad dal-11/2 Tbspn
white sesame seeds-1/2 Tbpn
Cumin seeds-1/2 tspn
Dry chillies-5-6
Dry coconut-1/2 cup
tamarind- lemon size
raw mango chopped-1 cup
turmeric- 1 pinch
jaggery-1 Tbspn.
Hing/asafetida-1 pinch
oil-1 Tbspn
mustard seeds-1/4 teaspoon
salt to taste
 Masala Paste
Dry roast separately urad dal,cumin,sesame seeds till golden brown.Roast dry red chillies with few drops of oil for few seconds.
Lets grind urad dal,cumin,dry coconut,dry chillies,seasame,turmeric,hing.Add little water and make a very smooth paste.
Mango paste
Puree raw mango till smooth


Heat oil in a pan,add mustard seeds,when it pops up add puree of raw mango.Fry for 2 min.
Squeeze out tamarind juice and add to it.
Add salt,jaggery and let it boil for 7 min.
Next add the grinded paste,adjust water and boil it for 6 min.
Refridgerate in air tight container for 4-5 days!Enjoy with your meals.
Even love it as side dish  for sambar rice click here for authentic sambar recipe
1)The mango I used was not so sour.It was  half ripe with sour and sweet taste to it,so I added more tamarind.If the mangos are very sour add very little tamarind and a little more jaggery.I got a ripe mango which was still green .You can also make it with ripe mango,just add more tamarind
2)You can also keep the  mango pieces and add it along with tempering.This is how I do usually but when I tried this variation everyone liked it!so try it out:-)

No comments:

Post a Comment