Sambarballi Soppina Gojju | Doddapatre Gojju

Directions

• Begin by making the masala for the Gojju.
• In a heated pan, take a tsp of coconut oil and add measured chanal dal and curd dal. Roast them to golden by constant stirring.
• Take them off the heat when they turn fragrant and golden brown.
• To the same pan, add remaining measured ingredients. i.e., methi seeds, jeera, coriander, red chillies.
• Keep stirring until methi seeds turn brown, jeera splutter, coriander seeds turn fragrant and red chillies crisp up. It takes about 5 minutes.
• Lastly add curry leaves and take them off the heat and allow to cool naturally to room temperature.
• When it cools down, grind all ingredients to a smooth mixture except roasted urad and chanal dal.
• When the mixture is smoothly ground, add in roasted urad dal and chana dal and grind to a semi coarse mixture.
• Your masala powder for Gojju is ready! Transfer it to a plate.
• Now, grind a cup of coconut with little water to a smooth paste.
• When the coconut is smoothly ground, add the Gojju masala powder and give a final mix for few seconds.
• The coconut masala base for the Gojju is ready.
• Making of Gojju
• Finely chop Sambhar Balli leaves.
• In a heated pan, take a tbsp of cooking oil preferably coconut oil. Add in mustard seeds and hing.
• When mustard seeds splutter, add chopped Sambhar Balli leaves and continue to stir.
• The leaves quickly wither and reduce in quantity.
• Then add turmeric powder, rock salt, jaggery and tamarind pulp.
• Add quarter a cup of water and allow them to come to a boil for 10 minutes.
• As they boil together, you can notice the mix turning into dark brown.
• Add the ground coconut masala to the brown concoction of Gojju.
• Adjust water if the mixture is thick and allow it to simmer for 15 minutes.
• The mixture thickens and the oil starts to come to the edge.
• Turn off the flame and allow the dish to settle for at least an hour.
• Detailed Instructions with step by step photos
• Gojju Masala
• Begin by making the masala for the Gojju.
• In a heated pan, take a tsp of coconut oil and add measured chanal dal and curd dal. Roast them to golden by constant stirring.
• Take them off the heat when they turn fragrant and golden brown.
• To the same pan, add remaining measured ingredients. i.e., methi seeds, jeera, coriander, red chillies. Keep stirring until methi seeds turn brown, jeera splutter, coriander seeds turn fragrant and red chillies crisp up. It takes about 5 minutes.
  
• Lastly add curry leaves and take them off the heat and allow to cool naturally to room temperature.
• When it cools down, grind all ingredients to smooth except urad and chanal dal.
• When the mixture is smoothly ground, add in roasted urad dal and chana dal and grind to a semi coarse mixture.
• Your masala powder for Gojju is ready! Transfer it to a plate.
• Now, grind a cup of coconut with little water to a smooth paste.
• When the coconut is smoothly ground, add the Gojju masala powder and give a final mix for few seconds.
• The coconut masala base for the Gojju is ready.
• Making of Gojju
• Finely chop Sambhar Balli leaves.
• In a heated pan, take a tbsp of cooking oil preferably coconut oil. Add in mustard seeds and hing.
• When mustard seeds splutter, add chopped Sambhar Balli leaves and continue to stir.
• The leaves quickly wither and reduce in quantity.
• Then add turmeric powder, rock salt, jaggery and tamarind pulp.
• Add quarter a cup of water and allow them to come to a boil for 10 minutes.
• As they boil together, you can notice the mix turning into dark brown.
• Add the ground coconut masala to the brown concoction of Gojju.
• Adjust water if the mixture is thick and allow it to simmer for 15 minutes.
• The mixture thickens and the oil starts to come to the edge.
• Turn off the flame and allow the dish to settle for at least an hour.