Gojju (gravy) are always required for idli's, dosa and chapathi. For that matter at my house people demand them for rice as well along with rasam. So this onion and tomato gojju is very popular one and could be had with anything.
Preparation time: 20 minutes
Cooking time: 35 minutes
Serves: 7
Ingredients:
1. Onions 1/4kg
2. Tomatoes 6-7
3. Green chillies 7-8
4. Roasted gram dal 3 tablespoon
5. Grated fresh coconut 1/2 cup
6. Rasam powder 4 tablespoons
7. Oil
8. Water
9. Salt
10. Curry leaves
11. Coriander leaves
12. Mustard seeds
13. Turmeric
14. Jaggery about a lemon size
Method:
1. Cut the onions and tomatoes and keep aside.
2. Heat oil in a kadhai and make seasoning of mustard seeds, green chillies and curry leaves.
3. Add onions and turmeric and saute till they turn golden brown..
4. Add the tomatoes, salt and a little water and cook till tender.
5. Add the rasam powder and let it boil.
6. Grind the grated coconut and roasted gram dal to a fine paste.
7. Add this paste once the tomatoes are cooked and tender.
7. Now add jaggery and let it cook for about 3 minutes. Keep stirring in between.
8. Garnish with fresh coriander leaves.
Variation: If you're using the sour tomatoes then emit tamarind, if not use about a lemon size of tamarind extract and add it after the tomatoes are cooked for the sourness.
Preparation time: 20 minutes
Cooking time: 35 minutes
Serves: 7
Ingredients:
1. Onions 1/4kg
2. Tomatoes 6-7
3. Green chillies 7-8
4. Roasted gram dal 3 tablespoon
5. Grated fresh coconut 1/2 cup
6. Rasam powder 4 tablespoons
7. Oil
8. Water
9. Salt
10. Curry leaves
11. Coriander leaves
12. Mustard seeds
13. Turmeric
14. Jaggery about a lemon size
Method:
1. Cut the onions and tomatoes and keep aside.
2. Heat oil in a kadhai and make seasoning of mustard seeds, green chillies and curry leaves.
3. Add onions and turmeric and saute till they turn golden brown..
4. Add the tomatoes, salt and a little water and cook till tender.
5. Add the rasam powder and let it boil.
6. Grind the grated coconut and roasted gram dal to a fine paste.
7. Add this paste once the tomatoes are cooked and tender.
7. Now add jaggery and let it cook for about 3 minutes. Keep stirring in between.
8. Garnish with fresh coriander leaves.
Variation: If you're using the sour tomatoes then emit tamarind, if not use about a lemon size of tamarind extract and add it after the tomatoes are cooked for the sourness.
Gojju with dosa. This gojju can be relished along with the very famous ragi mudde (ragi balls) as well.
No comments:
Post a Comment