This is such an interesting thread!!! I liked all the recipes mentioned here... I was so happy to find that the recipe for the pudi (vangibath/bisibele bath) is also given!!!! Thanks all for helping novice people like me Here is one of the traditional gojjus.. I came to know about this from my MIL... Hog plum (amte kai) gojju • Hog plum - 5 Nos • Grated coconut - 1 Cup • Jaggery – 1/4 cup • Green chillies - 5 Nos. • Mustard seeds - 1 Spoon • Garlic pods – 3 Nos. • Urad dal – 1 Spoon • Chana Dal – 1 spoon • Curry leave – 5 leaves • Salt to taste Cut the outer layer of the hog plum. Cook the hug plums along with the cut pieces with salt until they turn brown. Grind coconut, green chillies, Jaggery, salt, a pinch mustard seeds into a fine paste. Into heated oil/ghee add chopped garlic pods and fry until it turns brown ,add urad dal, chana dal and mustard seeds curry leaves and fry until red. Mix the cooked hug plum, the grinded mixture and the seasoning, garnish the dish with some coriander leaves. Thanks!
Moog dal Rasam - Hesaru bele Saaru Here is one which I learnt from my neighbor aunty recently. I tried it! Yes it is yummy!!! Ingredients needed 1) Sprouted Moong dal ( 2 cups) 2) Ginger (2 inches) 3) Garlic ( 5-6 cloves) 4) Green chillies ( 5-6 Nos) 5) Salt to taste 6) Tamarind paste 7) Tumeric powder 8) Jaggery (little) For seasoning 1) Mustard seeds 2) Urad dal 3) Oil 4) Curry leave 5) Red chilles ( 2 ) 6) Chana dal 7) asafoetida Boil the sprouted moong dal and grind it to a fine paste. Now blend green chillies, ginger to a fine paste. Add these two pastes into a pot. Add a lot of water, salt to taste, tamarind paste, jaggery and turmeric. Bring to boil. Add asafoetida, mustard, uradal, chana dal, curry leaves and red chillies and prepare the seasoning. Fry garlic to brown. Add these to the rasam prepared. Moong Rasam is now ready J Let me know how it tasted Thanks!
Hi Prathi, All the recipes are too good .... I fry , powder cumin seeds, sesame seeds and methi seeds and add them in the end for Gojjavalakki recipe ( just a variation )
