Who does not like tamarind or have a childhood memory of this heavenly tangy ingredient? As school kids, we loved eating the tamarind candy stuck to the ice cream stick. I always carried a bulk of these candies in my pocket during my school days. We even pestered our grand mum to make this candy mix for all cousins during our summer holidays. Last weekend, when we visited a family in a remote coastal village, the child in us awoke when we spotted a tamarind tree and found a few low hanging tamarind fruits. We plucked a few fruits and the first recipe we made with this winter delectable was Tamarind Hasi Gojju.

Tamarind Gojju, is easy to make with a handful of ingredients. This is an excellently balanced dish with sweetness from the coconut, tanginess from the tamarind, taste of bitter from methi powder and mustard seeds, spiciness from the green chillies and cumin and topped with a sizzling coconut oil tempering. The Gojju can be eaten with Idly/Dose or with steaming hot rice.

Hunase Huli Hasi Gojju | Tamarind Gojju | Imli Gojju
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Hunase Huli Hasi Gojju | Tamarind Gojju | Imli Gojju

Recipe by Anushree SPCourse: SidesCuisine: KarnatakaDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes

Ingredients

  • Fresh Tamarind fruit – 1

  • Green chillies – 4-5

  • Coconut – 1/4 cup

  • Mustard seeds – 1 tsp

  • Jeera powder – 1 tsp

  • Methi Powder – 0.5 tsp

  • Salt – as per taste

  • Tempering

  • Coconut oil – 2 tsp

  • Mustard seeds – 1 tsp

  • Jeera seeds – 1 tsp

  • Curry leaves – 5 to 6

  • Byadagi red chilli dried – 1

  • Hing – a pinch

Directions

  • In a small pan, take a cup of water and add the tamarind breaking into chunks.
  • Let the tamarind water come to a boil. You will start seeing froth when the water begins to boil. Simmer down a bit and continue to cook until the pulp starts to separate out and starts sticking to the sides of the vessel. Turn off the flame and allow it to cool down.
  • For the masala, start frying 4 to 5 green chillies(broken into 2) in a spatula. Fry for 30 seconds.
  • In a mixture jar, take 1/4 cup of grated coconut, a tsp of mustard seeds and sauted green chillies and grind to a smooth water with little water.
  • Now, if the tamarind water has cooled down to room temperature, remove the inner seed and outer shell of tamarind. Squeeze out all the pulp from the cooked tamarind. Filter it to get rid of the fibre.
  • To the extracted pulp, add in the ground coconut masala, salt, jeera powder and methi powder.
  • Finish the dish with a tempering.
  • Detailed instructions with step by step photo:
  • In a small pan, take a cup of water and add the tamarind breaking into chunks.
  • Let the tamarind water come to a boil. You will start seeing froth when the water begins to boil. Simmer down a bit and continue to cook until the pulp starts to separate out and starts sticking to the sides of the vessel. Turn off the flame and allow it to cool down.
  • For the masala, start frying 4 to 5 green chillies(broken into 2) in a spatula. Fry for 30 seconds.
  • In a mixture jar, take 1/4 cup of grated coconut, a tsp of mustard seeds and sauted green chillies and grind to a smooth paste with little water.
  • Now, if the tamarind water has cooled down to room temperature, remove the inner seed and outer shell of tamarind. Squeeze out all the pulp from the cooked tamarind. Filter it to get rid of the fibre.
  • To the extracted pulp, add in the ground coconut masala, salt, jeera powder and methi powder.
  • Finish the dish with a tempering.

Notes

  • You can optionally add chopped raw onion just before eating with rice. It adds a spicy crunch to the dish.

Happy Cooking!