Hunase Gojju is Tangy, Spicy, Sweet Tamarind Curry. Hunase Gojju is a speciality of Karnataka, one of the South- Indian states. It is also prepared in Tamilnadu with slight variation known as Vatta kozhambu. It just cleanses your palette. It awakens your taste buds… I love Hunase Gojju so so much that i can have it with anything, with all my meals.
It is that time of the year again and the tamarind trees are filled with ripe tamarind pods. I can see some shepherds trying to pick them on their way back home. Everyday when i go down i keep looking if some pods have fallen down. I couldn’t wait for them to be picked. So used the tamarind from last year and made this yummy, lip smacking Hunase gojju.
What is Gojju?
Gojju is a Kannada term used to describe curries that a thicker in consistency, more like a sauce. They are not as liquidy as Rasam or Sambar but are more thick. It is usually had in smaller quantities and is had as first course before rasam or sambar.
1 cup – Tamarind pulp
1/4 to 1/2 cup – Jaggery
1 tsp – Rasam powder/ red chilly powder (optional)
Salt to taste
1 tbsp – Oil
1 tsp – Fenugreek seeds
10 nos – Curry leaves
1 tsp – Mustard seeds
1 pinch – Hing
4 to 5 – Slit green chilly
In a deep pan, heat the oil.
When it is hot add mustard seeds,fenugreek seeds, curry leaves, hing and slit green chillies.
Saute till the fenugreek seeds turn red.
Add tamarind pulp, jaggery and rasam powder at this stage into the pan.
Let it boil for a minute or two.
Add 2 cups of water and let it boil for 15 to 20 mins till it reduces to 1/2.
Add salt and taste. Adjust the amount of jaggery, salt and rasam powder at this stage. It should taste tangy, sweet, spicy.
Serve it with hot rice and ghee.
And do try the lip smacking Hunase Saaru – Tamarind Rasam if you love Tamarind.
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