Gojju
Udupi sweet-sour-spicy tamarind preparation — a thick, glossy, four-flavour preparation: a single vegetable (ripe tomato, raw mango, pineapple, or brinjal) cooked in tamarind extract with jaggery and a freshly ground masala of roasted chana dal, dried red chilli, coriander seeds, and sesame seeds, tempered with mustard seeds, curry leaves, and dried red chilli in sesame oil until the preparation thickens to a chutney-like consistency with the four flavours — sour, sweet, spicy, and bitter — all detectable. The gojju is not eaten in large quantities but as a concentrated flavour condiment on the meal plate; a tablespoon alongside rice and curry adds the sweet-sour counterpoint that the meal requires. Broadly present across Karnataka; the Udupi version is distinguished by the specific spice blend and the balance achieved between the four flavours.
Cuisines
Best for
Recipe
Ingredients
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1 cup | Tamarind , pulp |
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1 tablespoon | Jaggery |
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1 teaspoon | Mustard Seed |
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1 teaspoon | Fenugreek Seed |
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1 tablespoon | Coriander Seed |
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1 teaspoon | Cumin , seeds |
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4 | Red Chili , dried |
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1 tablespoon | Coconut oil |
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1 cup | Coconut , grated |
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1 pinch | Asafoetida |
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1 sprig | Curry Leaf |
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1 teaspoon | Turmeric powder |
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1 teaspoon | Salt |
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1 cup | Water |
Instructions
- 1 In a pan, dry roast mustard seeds, fenugreek seeds, coriander seeds, cumin seeds, and dried red chilies until fragrant.
- 2 Grind the roasted spices with grated coconut and a little water to form a smooth paste.
- 3 Heat coconut oil in a pan and add asafoetida and curry leaves.
- 4 Add the ground paste, tamarind pulp, jaggery, turmeric powder, and salt to the pan.
- 5 Mix well and add water to adjust the consistency.
- 6 Bring the mixture to a boil and simmer for 10-15 minutes until the raw smell disappears.
- 7 Adjust salt and jaggery to taste, then serve hot.
Tips
For a richer flavor, use freshly grated coconut and adjust the spice level by varying the number of red chilies.