Preparing Gojju using our dry-roasted podi

 

• In a thick-bottomed pan, heat 1–2 tbsp oil and add mustard seeds, fenugreek, red chilli, hing and turmeric.
• Then add your main chopped vegetable and cook the food until it’s soft and tender.
• Add tamarind pulp juice and rock salt, reduce heat and simmer for 5-10 minutes.
• Finally, add jaggery, curry leaves and 2-3 tbsp of our dry-roasted gojju podi to the mixture. Dilute gojju podi in water and stir well before mixing.
• Optional: Use a rice flour slurry (rice flour mixed with water) to thicken the gravy if necessary. Ensure there are no lumps.
• Mix well, cover, and simmer for about 10 minutes until the gravy thickens and oil begins to separate from the sides of the pan.
• Switch off the stove once the gojju reaches the required consistency.