Huli Gojjanna

Ingredients:

4-5 tsp Huli Gojju

2 cups cooked White Rice (Preferred: Sona Masuri)

1/2 tsp Mustard seeds

1/2 tsp Black Gram seeds

1 tsp Bengal Gram seeds

1-2 tsp Peanuts / Ground nuts

1 Red Chilly

4-5 Curry leaves

2 tsp Oil

Recipe:

Put cooked rice in a bowl. Add huli gojju and mix them well. Keep this mixture aside.

Put mustard seeds, black gram seeds, peanuts, bengal gram seeds, red chilly, oil in a pan and heat. Once it starts spluttering, add curry leaves, prepared rice mixture and mix them well. Keep the rice in low flame for about 3-4 mins. Serve hot.

Huli Gojju

Ingredients:
Large lemon sized Tamarind
2 medium lemon sized Jaggary
Pinch of Turmeric powder
1 tsp Chilly powder
1 tsp Rasam powder
2-3 tsp Peanuts / Ground nuts
1 tsp Sesame seeds
1 tsp Mustard seeds
1-2 tsp Black Gram seeds
2 tsp Bengal Gram seeds
2 Red Chillies
2-3 tsp finely grated Coconut
10-12 Curry Leaves
Salt to taste
2-3 tsp Oil
Recipe:
Add tamarind and 1/4 cup of water in a bowl, squeeze it and keep it aside.

Put red chillies, mustard seeds, black gram seeds, peanuts, bengal gram seeds, sesame seeds, oil in a pan and heat. Once it starts spluttering, add curry leaves and mix well. Add finely grated coconut and fry them in low flame for about 3-4 mins.

Put tamarind juice, jaggary, salt, turmeric powder, chilly powder, rasam powder and bring them to boil. Keep the gojju in medium flame for about 15-20 mins until the syrup becomes medium thick in consistency.

Add fried ingredients and mix well. Keep the gojju in low flame for about 3-4 mins.

Once it is cooled to room temperature, it can be preserved in refrigerator in an airtight container for about 1-2 months. This gojju can be used to prepare Huli Gojjanna recipe. It also goes well with white rice and ghee.