Sweet and Spicy Tamarind Gojju

Sweet and Spicy Gojju is prepared with Huggi. This is one of the traditional dish from Udupi, especially my doddamma's house. Udupi people do not make the Huggi very sweet. It is with mild sweet and Sweet and Spicy Tamarind Gojju is used as side dish and it is one of the must dish done with Huggi.

Huggi is prepared normally during the month of Dhanurmasa. Dhanurmasa starts from December 14 or 15 and ends at Makara Sankranthi. Makara Sankranthi is also known as Uttarayana Punyakala, since The Sun moves towards the north a bit.
December is normally winter season and weather is chill. The body has to be kept warm and this gojju, huggi jaggery helps to keep the body warm and energetic. A little pepper pods are crushed and used and a green chilly. (Optional).
Let us see the recipe now :

Things Needed :

Tamarind : A big marble size
Jaggery : 3 to 4 Tablespoons
Pepper Pods : 4 to 5
Salt : As required

Seasoning :

Coconut Oil : 1 Tbs
Mustard Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A little
Curry Leaves : 6 to 8
Green chilly : 1

Method :

1. Soak Tamarind in 1/2 cup of hot water for 5 minutes and squeeze out the pulp.

2. Clean jaggery and keep it aside. / Melt jaggery completely and sieve it to a bowl.

3. Now keep a pan on fire and put coconut oil.
4. Add mustard seeds and let it splutter. Add ingh, curry leaves and slit green chilly.
5. Add tamarind pulp and cleaned jaggery to it. Add required salt. Mix it well.
6. Add crushed pepper and a pinch of turmeric powder.

7. Let it boil nicely for 3 to 4 minutes. Let it get bit thick. (Not much).

8. Shift it to a serving dish and serve with Huggi.

Note :

Huggi is mild sweet dish prepared using moong dal, raw rice, little jaggery with fresh coconut.
Huggi and Sweet and Spicy Tamarind Gojju goes well with Huggi. It is not only satisfy your taste, helps in keeping your health in good condition. During the winter eating sweet and spice (Jaggery and pepper) is good to take away the cold from our body. Put some water to jaggery and boil. Let it completely melt. Sieve jaggery  and then use sieved jaggery. (Better to clean the jaggery before using.
Adding more chilly is not necessary.
Time : 20 Minutes
Serves : 2 to 3 .

Spring Onion and Kesu Curry

These spring onions are grown in our pots, on the terrace and even kesu leaves are also from home.
I just thought and remembered the curry that Leela dodda prepares and prepared this curry.
The combination of Spring onions and kesu leaves goes in hand and hand. the combination is also gives out the good taste.

I have used kesu leaves, spring onion leaves and the onions attached to the stem, rasam powder, coconut, tamarind and turmeric powder. Fried little urid dal and red chilly/byadagi chilly.
Let us see the recipe now :

Things needed :

To cook : 
Spring Onions : 1 Small bundle
Kesu leaves : 10 to 15

To Fry :
Urid dal : 1 Teaspoon
Byadagi Red chilly : 3 to 4
Ingh/Asafoetida : A little
Curry Leaves : 6 to 8

To Add :
Cut onion pieces : 1 Small cup
Tamarind Pulp : 2 Tbs
Turmeric powder : A pinch
Salt : As required
Jaggery : 2 to 3 Tbs

To Grind :
Coconut : 1 Cup
Fried Urid mixture

To Season :
Oil : 1 Tablespoon
Mustard seeds : 1 /2 Tsp
Jeera/Cumin Seeds : 1/2 Tsp
Ingh /Asafoetida : A pinch

Method :

1. Wash and cut kesu leaves, spring onion leaves and the onions at the edge.

2. Keep a pan add oil, mustard seeds and jeera. Soak tamarind in hot water and squeeze out the pulp.

3. Let it splutter. Add cut onions and fry for a minute. Add cut kesu leaves and spring onions.

4. Mix all the ingredients nicely and stir. Add tamarind pulp and salt. Add turmeric powder. Add 1/2 cup of water.

5. Add jaggery and 1/2 cup of water. Let the leaves cook till soft.

6. Grate coconut and keep it aside.
7. Keep a pan on the fire and add 1/2 tsp of oil. Fry urid dal and red chilly till the dal turns golden brown.

8. Add curry leaves and ingh. Add rasam powder and grated coconut. Let the mixture be cool.

9. Grind the coconut - urid dal mixture using little water.

10. See that the leaves are cooked till soft. Add ground coconut mixture and mix it well.

11. Cook for 2 to 3 minutes and shift the curry to a serving dish.

12. Serve with plain rice or chapati or idli or dosa or any choice of your main dish.

Note :

Do not use much water to grind. You can adjust the thickness of the curry by using less water.
Use of more jaggery is optional. One should use tamarind pulp to avoid itching feeling from kesu leaves. Use of more chilly is optional. Use of more oil is optional. It taste better but not good for health.
Time : 30 Minutes

Serves : 2