We eat raw food often here at my place. And i m yet to post some of those. While we are it, i thought i must share with you all this gojju recipe. Gojju is nothing but sauce in kannada and its a staple in most homes. While this is not something amma makes, it s something that Suma aunty of the spring onion rice fame, makes very well. I have probably had one too many sleepovers at her place but i have never bothered to ask her for the recipe. Nope. Every time, i do make a mental note that i have to. Why, the last time, i even set a reminder on my phone. But to no avail. So i actually decided to take the plunge and make my own version. It almost came close to that and Mr.P loved it so much that i made it twice in a row.
( A no cook sauce with cucumbers)
Prep Time: 10 mins
Cook Time: Nil
Serves 2 generously
Allergy Info: Vegan, Nut free
Cucumber 1 peeled and cubed
Freshly grated coconut 3 tbsp
Roasted gram dal ( pottu kadalai) 1 tbsp
Green chilies 3
Cumin seeds 1/2 tsp
Tamarind a small marble size
Salt to taste
Oil 1 tsp
Mustard seeds 1 tsp
Curry leaves a sprig
Dry red chili 1
In a blender, place coconut, roasted gram dal, green chilies, tamarind and cumin seeds with 1/4 cup of water and grind to a smooth paste.
In a mixing bowl, place the cucumber, salt and add the ground paste. Mix well.
Add a little more water if the consistency is too thick.
Heat a pan with oil and pop the mustard.
Follow with curry leaves and dry red chili.
Add to the mixture.
Serve with hot rice, ghee and some chips.