Hunase Gojju is Tangy, Spicy, Sweet…, this curry is all of this. It just cleanses your palette. It awakens your taste buds… I love this curry so so much that i can have it with anything, with all my meals.
Its that time of the year again and the tamarind trees are filled with ripe tamarind pods. I can see some shepherds trying to pick them on their way back home. Everyday when i go down i keep looking if some pods have fallen down. I couldn’t wait for them to be picked. So used the tamarind from last year and made this yummy, lip smacking gojju.
1 cup – Tamarind pulp
1/4 to 1/2 cup – Jaggery
1 tsp – Rasam powder/ red chilly powder (optional)
Salt to taste
1 tbsp – Oil
1 tsp – Fenugreek seeds
10 nos – Curry leaves
1 tsp – Mustard seeds
1 pinch – Hing
4 to 5 – Slit green chilly
In a deep pan, heat the oil. When it is hot add mustard seeds,fenugreek seeds, curry leaves, hing and slit green chillies. Saute till the fenugreek seeds turn red. Add tamarind pulp, jaggery and rasam powder at this stage into the pan. Let it boil for a minute or two. Add 2 cups of water and let it boil for 15 to 20 mins till it reduces to 1/2. Add salt and taste. Adjust the amount of jaggery, salt and rasam powder at this stage. It should taste tangy, sweet, spicy.
Serve it with hot rice and ghee.