Raisins Gojju

This rare spicy, tangy, lip smacking “Gojju” is the signature side dish of South India and served specially during auspicious occasions and festivals. Don’t miss trying this uber easy recipe!

Dish type: Side Dish

Preparation time: 5 min

Cooking time: 30 min

Serves:  4 persons

Ingredients

For dry frying

Til seeds                      25 gms (white coloured)

Dry grated coconut     50 gms (3 tbsps heapful approx..)

For cooking

Raisins                         ¼ kg    

Tamarind paste           2 tsps

Jaggery                        100 gms

Salt to taste                 1 tsp approx.

Turmeric powder        A pinch

Gojju powder              50 gms

Water                          ½ litre

For seasoning

Oil                               1 tsp

Mustard seeds             ½ tsp

Curry leaves                few leaves

Red chillies                 2 nos.

Asafoetida                   A pinch

Directions

Preparation before cooking…

Wash raisins and curry leaves thoroughly in water. Drain and keep aside.

Now the cooking….

Keep 500 ml. of water, raisins, tamarind paste, turmeric, jaggery and salt in a vessel. Let it boil in low flame for about 20 min.

While raisins are getting cooked…

Grate dry coconut and keep aside.

Dry fry til seeds and grated dry coconut separately in a kadai. Powder til seeds and keep aside.

Prepare gojju powder. (Refer “Gojju Powder” recipe that is posted separately)

Grind dry fried grated dry coconut with required quantity of gojju powder and keep aside.

Mix the above ground gojju powder with 250 ml water in a bowl and add this to the raisins cooking in the vessel.

Continue boiling. When the consistency becomes thick, add til powder. Continue boiling for another 5 min. Now take the vessel off the stove and prepare seasoning.

For seasoning, heat a small skillet. Put oil. When it is heated, add mustard seeds. When it crackles, add red chillies and curry leaves. Switch off the burner. Now add asafoetida and immediately pour on to the gojju.

Tete – a – Tete:

For longer shelf life of any spice powder prepared using dry coconut, it is better to grind dry fried dry grated coconut with just the required quantity of spice powder used for the dish.

If tamarind paste is not available, soak a marble size of tamarind in water for about 10 to 15 min. Squeeze and extract the juice by removing fibre and seeds if any. Use this tamarind juice.

Recipe Contributor: Smt. Saraswathi