Bored of the usual chitranna that's made in my house, i wanted to try something a lil different this Ugadi. This gojju recipe is half borrowed from my memory banks but modified based on my mood when i made it :). It's an easy recipe and can also be used as a chutney for chapathis or bread..
Here's what the gojju looked like:
Ingredients:
For the gojju:
2 medium sized raw mangoes, peeled and grated (or chopped finely)
3-4 tablespoons grated coconut (you can add more)
5-6 green chillies
For the tadka:
1/2 teaspoon hing (yes, 1/2 teaspoon!)
1 teaspoon mustard seeds
1 teaspoon each of mustard, sesame (til), coriander seeds, methi seeds - dry roasted and ground coarsely
1/2 tablespoon urad dal
2-3 dry, red chillies
a handful or so of groundnuts
1 tablespoon oil
salt, to taste
juice of 2 lemons
Method:
Grind the coconut and chillies in the blender for a few seconds. Add the grated mango and belnd everything into a fine paste.
Heat oil, add the hing and groundnuts and fry till the groundnuts are well roasted. Now add the mustard seeds, urad dal, red chillies and fry till the mustard seeds crackle. Add the corasely powdered mixture of mustard, til, coriander seeds and methi seeds. Immediately add the the mango-coconut-chillies mixture and fry till the water evaporated and the entire mixture forms a cohesive lump.
Turn off the fire, add lime juice and salt to taste. Do add the lime juice, it gives a freshness to the dish, not to mentiond added tanginess.
Mix this with cooked rice and enjoy maadi!
One tip here is to add just enough salt to taste to the gojju so that you can use the leftovers later on. When mixing with the rice, you will need to add extra salt.
Here's what the gojju looked like:
Ingredients:
For the gojju:
2 medium sized raw mangoes, peeled and grated (or chopped finely)
3-4 tablespoons grated coconut (you can add more)
5-6 green chillies
For the tadka:
1/2 teaspoon hing (yes, 1/2 teaspoon!)
1 teaspoon mustard seeds
1 teaspoon each of mustard, sesame (til), coriander seeds, methi seeds - dry roasted and ground coarsely
1/2 tablespoon urad dal
2-3 dry, red chillies
a handful or so of groundnuts
1 tablespoon oil
salt, to taste
juice of 2 lemons
Method:
Grind the coconut and chillies in the blender for a few seconds. Add the grated mango and belnd everything into a fine paste.
Heat oil, add the hing and groundnuts and fry till the groundnuts are well roasted. Now add the mustard seeds, urad dal, red chillies and fry till the mustard seeds crackle. Add the corasely powdered mixture of mustard, til, coriander seeds and methi seeds. Immediately add the the mango-coconut-chillies mixture and fry till the water evaporated and the entire mixture forms a cohesive lump.
Turn off the fire, add lime juice and salt to taste. Do add the lime juice, it gives a freshness to the dish, not to mentiond added tanginess.
Mix this with cooked rice and enjoy maadi!
One tip here is to add just enough salt to taste to the gojju so that you can use the leftovers later on. When mixing with the rice, you will need to add extra salt.
Nice, Sup!! This is just the way my mom makes Mango Rice (Maavinakaayi chitranna) except that I don't think she adds mustard, sesame (til), coriander seeds, methi seeds powder in this recipe. (But this powder is used to make Gojju/Huli Avalakki which you have in your blog. She also adds coriander leaves while blending grated mango + chillies + conconut, or she might just use it for garnishing...
ReplyDeleteSorry for this long comment..
Hey Kusuma, thanks for the ideas..will try adding coriander next time around :). And yeah, the methi-til-coriander-mustard is the twist ;)..donno why i tired that out but thankfully, it tasted good :)...do gimme more recipes that ur mom makes na..would love to try them out!!
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