Does anyone has recipe for Turmeric stick gojju

Discussion in 'Recipe Central' started by vjbunny, Aug 10, 2010.

  1. vjbunny

    vjbunny IL Hall of Fame

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    it is called Arashina kombina Gojju in my language(kannada) If you do know Pleeeeeeeeeeeeeeeeeease share
     
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  2. Saraswathipv

    Saraswathipv IL Hall of Fame

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    vjbunny,

    Have you got the recipe yet? If yes, please share it with us.

    You be nice if anyone else who have it, can share it here.
    bye
     
  3. vjbunny

    vjbunny IL Hall of Fame

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    Hi saras
    My quest forthis particular recipe has not stopped yet if i come across the recipe will definitely share
     
  4. RadiantFlower

    RadiantFlower Platinum IL'ite

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    Is this the recipe you're looking for?

    Turmeric gojju

    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 ( 4 spoon jaggery + 3 spoon sugar)
    • Salt to taste
    Directions


    1. Wash and clean the turmeric pieces and prick them with a fork from all the sides. This will help to cook them nicely.
    2. Cook these turmeric directly on the flame for 4 – 5 minutes or till they are slightly soft. Otherwise, pressure cook them with little water.
    3. Wash the turmeric pieces and remove the skin, which has turned black. Chop the turmeric finely.
    4. 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.
    5. Grind the roasted ingredients along with turmeric pieces, grated coconut and tamarind using little water into fine paste.
    6. 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.
    7. Try this delicious and aromatic Gojju along with rice!
    8. 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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