Jun 3, 2010


Toor dal -- 3 tablespoons
Coriander seeds -- 2 teaspoons
Red chillies -- 5-6
Sesame seeds -- 1 1/2 teaspoons
Coconut oil -- 1 teaspoon

Tamarind pulp -- 1 1/2 tablespoons
coconut -- 3/4 cup (freshly grated)

Onion -- 2 large
Jaggery -- 1/2 teaspoon
salt to taste

Fry dal and spices in coconut oil.(Put them in to the pan in the same order as listed)

Grind the coconut with the fried spices, dal and tamarind pulp.

Slice onion and cook it in a vessel. Once the onion is cooked add the ground masala and cook it on low flame. Add water as required.

Add the salt and jaggery and bring the gojju to boil. (make it medium thick)

Serve hot with rice.

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