In colloquial language, it is called Gojju. This is the most ideal combo for the Malabar Adai, and the green chillies also lose their hot spicy taste, because enough oil, tamarind and jaggery are added to it.
Ingredients
Green chillies - 6, finely chopped
Gingely oil - 3 tbsps
Hing powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1/2 tsp
Tamarind paste - 1 tbsp
Water - 2 cups
Jaggery - 1 1/2 tbsps
Methi seeds - 1/2 tsp, dry roasted in microwave & powdered
Salt to taste
Rice flour - 1 tsp, diluted in water
Recipe Cuisine: South Indian; Category: Accompaniment for tiffin
Prep time: 5 mts; Cooking time: 10 mts;
Yields a small bowl
In a pressure pan, add oil, season all the ingredients mentioned above
Dry roasted methi seeds
Methi powder added.
Gothsu is ready!!!
Ingredients
Green chillies - 6, finely chopped
Gingely oil - 3 tbsps
Hing powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1/2 tsp
Tamarind paste - 1 tbsp
Water - 2 cups
Jaggery - 1 1/2 tbsps
Methi seeds - 1/2 tsp, dry roasted in microwave & powdered
Salt to taste
Rice flour - 1 tsp, diluted in water
Recipe Cuisine: South Indian; Category: Accompaniment for tiffin
Prep time: 5 mts; Cooking time: 10 mts;
Yields a small bowl
In a pressure pan, add oil, season all the ingredients mentioned above
Add the green chillies, after the mustard seeds splutter
Dry roasted methi seeds
Water added, tamarind paste, jaggery and salt to taste added too, and cooked for 3 whistles..
Opened, then the diluted rice flour added, and simmered for 5 minutes.
Methi powder added.
Gothsu is ready!!!
Serve the flavouful Gothsu with the hot Malabar Adais.
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