Friday, 27 January 2012

Raw Turmeric Gojju / ಹಸಿ ಅರಿಶಿನದ ಗೊಜ್ಜು

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Turmeric has got its own its own values from ancient times in terms of health and beauty. Due to its medicinal values, we use turmeric in some or the other form in our day-to-day cooking. Apart from this, all of us know that turmeric is the main ingredient in various beauty products like cream, lotion or face packs. Also, turmeric is good medicine for different types of allergy and infections and hence, is the main ingredient in various Ayurveda medicines. If you prepare a list of its uses, i think it will be end-less!
My mom had brought some raw turmeric pieces for us during her last visit. Always I tasted the Turmeric Gojju prepared by mom or my MIL, but I didn't knew the recipe of this Gojju! These turmeric pieces gave me an opportunity to learn this Gojju recipe :) Just followed my mom's instructions, and it came out super delicious! This healthy and tasty Gojju goes well with rice. If preserved in refrigerator, it will last for at-least a week.


Preparation time: 25 - 30 minutes
Servings: 10 - 12

Ingredients:
Raw turmeric - 3 pieces of 2 inch each
Pepper corns 7 - 8
Urad dal - 1 spoon
Mustard seeds - 1/2 spoon
Sesame seeds - 1 spoon
Oil - 2 spoon


Grated coconut - 1 cup
Raw tamarind - 1 - 1 1/2 spoon or to taste
Jaggery - for sweetness ( I have used 4 spoon jaggery + 3 spoon sugar)
Salt to taste

Method:
Wash and clean the turmeric pieces and prick them with a fork from all the sides. This will help to cook them nicely.
Cook these turmeric directly on the flame (as shown in the picture) for 4 - 5 minutes or till they are slightly soft. Otherwise, pressure cook them with little water.
Wash the turmeric pieces and remove the skin, which has turned black. Chop the turmeric finely.


Heat oil in a small wok and roast the pepper corns till you hear the crackling sound. Then add the urad dal, mustard seeds and sesame seeds and roast them nicely.
Grind the roasted ingredients along with turmeric pieces, grated coconut and tamarind using little water into fine paste.
Transfer the ground paste to a pan and add salt and jaggery (and sugar) for taste. Boil it for 5 minutes or till it thickens.
Try this delicious and aromatic Gojju along with rice!
This Gojju will remain up-to 2 - 3 days if not refrigerated. If refrigerated, it will last for at-least a week.


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