ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.
This is one of the authentic recipes of Malnad region. Everybody knows that the orange peel is used for face pack. using the same orange peel, wonderful Gojju can be prepared very easily! Taste of this gojju will be little sweetish with the hint of spice and tanjiness. Nice flavor of orange will enhance the taste of the gojju. This can be had as a side dish with rice.
Preparation time: 30 minutes
Servings: 4 - 5
Orange peel - 1/4th peel of a medium size orange
Grated coconut - 3/4 cup
Dry red chillies - 3
Urad dal - 1 spoon
Mustard seeds - 1/4 spoon
Sesame seeds - 1 spoon
Pinch of asafoetida
Oil - 2 spoon
Tamarind - around 1 1/2 spoon (can use raw or pulp)
Jaggery - 3 tbsp or more
Heat around 1 cup of water and bring to boil. Put the orange peel in the boiling water and cook for 5 minutes.
Squeeze off the water from the peel and keep aside.
Heat oil and add red chilli pieces, urad dal, mustard seeds, sesame seeds and asafoetida. Fry them nicely and grind them along with orange peel, tamarind and grated coconut into the consistency of Chutney.
Add salt and jaggery to the ground paste and boil it for 5 minutes.
It can be used for 2 days if kept outside the fridge. You can preserve this gojju in the fridge for a week.