Carrot Gojju / ಕ್ಯಾರೆಟ್ ಗೊಜ್ಜು
ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.
Here is a side dish, which is a good combination with rice. We both i.e. me n hubby, like these kind of side dishes very much. So, I will prepare some or the other kind of gojju frequently. For working women and also for bachelors, it will reduce the burden of cooking a little bit, since you can store and use them for couple of days. You can use this carrot gojju upto a week if you keep it in the fridge.
Here is a side dish, which is a good combination with rice. We both i.e. me n hubby, like these kind of side dishes very much. So, I will prepare some or the other kind of gojju frequently. For working women and also for bachelors, it will reduce the burden of cooking a little bit, since you can store and use them for couple of days. You can use this carrot gojju upto a week if you keep it in the fridge.
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Carrot Gojju (ಕ್ಯಾರೆಟ್ ಗೊಜ್ಜು)
A quick, coconut-based carrot side dish that pairs well with rice — and keeps well in the fridge for up to a week.
Ingredients
- Carrot, medium size – 1
- Dry red chilli – 1
- Urad dal – ½ teaspoon
- Mustard seeds – ¼ teaspoon
- Asafoetida – a pinch
- Turmeric – ¼ teaspoon
- Green chillies – 3
- Grated coconut – ½ cup
- Tamarind – a little
- Salt – to taste
- Oil – 2 tablespoons
Instructions
- Finely chop the carrot into small pieces.
- Heat 1 tablespoon of oil in a pan. Add red chilli, urad dal, a few mustard seeds, asafoetida, and turmeric. Once it splutters, add the green chillies. Sauté briefly, then add the chopped carrot.
- Add a little water, cover with a lid, and cook until the carrot pieces turn soft.
- Grind the cooked carrot with grated coconut, salt, and tamarind into a coarse paste. Don't add too much water — it should stay thick.
- Season with oil and mustard seeds, then serve with rice and curd.
Tips
- Store in the fridge for up to a week — handy for busy weekdays or if you're cooking for one.
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