Tuesday, November 24, 2015

Posted by Mala at 12:30:00 AM No comments
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.

                                                            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.


Post a Comment

Note: Only a member of this blog may post a comment.