Menthe hittina gojju recipe - Sweet and sour side dish with huggi | Menthe gojju recipe in Kannada
Gojju #1 Menthe hittina huli sihi gojju
PS : For Menthe hittina recipe, please click here :
Serves 2
Ingredients :
- Menthe hittu 3 tablespoon
- Tamarind juice (Hunase hannina rasa) 1 tablespoon
- Jaggery powder 1 tablespoon
- Cooking oil 2 teaspoon
- Mustard seeds 1/2 teaspoon
- Asafoetida 1 pinch
- Turmeric powder 1/4 teaspoon
- Majjige menasinakayi 3-4
- Curry leaves a few
- Coriander leaves a few
- Salt to taste
Recipe video :
Procedure :
- Soak jaggery powder in a water and make its juice.
- In a bowl take tamarind juice.
- To this add the jaggery juice.
- Mix the menthe hittu to this and stir to see that no lumps are formed.
- Add salt.
- In a thick bottomed kadai heat oil.
- Add mustard seeds and when they splutter, add hing and turmeric powder.
- Lower the heat.
- Add majjige menasinakayi - curd chilli - and fry to golden brown.
- Add curry leaves and switch off the heat.
- Add this tadka to menthe hittina gojju.
- Crush the chillies coarsely and mix into the gojju.
- Garnish with finely chopped coriander and serve with piping hot rice and a spoon of desi ghee.
Gojju #2 Menthe hittina kharada mosaru gojju
Serves 2
Ingredients :
- Menthe hittu 2 tablespoon
- Thick curds 2 tablespoon
- Water to mix
- Cooking oil 2 teaspoon
- Mustard seeds 1/2 teaspoon
- Asafoetida 1 pinch
- Turmeric powder 1/4 teaspoon
- Majjige menasinakayi - curd chilli - 3-4
- Curry leaves a few
- Coriander leaves a few
- Salt to taste
Recipe video :
Procedure :
- In a bowl take the curds.
- Add 1 to 1 1/2 cups of water and whisk to smooth buttermilk.
- To this add 2 tablespoons of menthe hittu.
- Add salt.
- In a thick bottomed kadai heat oil.
- Add mustard seeds and when they splutter, add hing and turmeric powder.
- Lower the heat.
- Add majjige menasinakayi - curd chilli - and fry to golden brown.
- Add curry leaves and switch off the heat.
- Add this tadka to menthe hittina gojju.
- Crush the chillies coarsely and mix into the gojju.
- Garnish with finely chopped coriander.
- Serve with piping hot rice.
