Alla gojju (ginger kuzhambu) is a recipe I learnt from my grandmother. It tastes great with hot rice, especially on rainy or winter days. It has therapeutic qualities.
What you need
Ginger peeled and grated – 2 tbsp
Tamarind, lemon-sized ball - 1
Sesame oil – 3 tbsp
Curry leaves, salt – to taste
Jaggery – a little
For the gojju powder
Black gram – 2 tsp
Bengal gram – 2 tsp
Cumin -1/2 tsp
Fenugreek seeds – 1 tsp
Red chillies – 3
Asafoetida – 3/4 tsp
Sesame seeds - 1/2 tsp
Tamarind juice extract – 2 cups
Cooking instructions
Heat a pan with a tablespoon of oil and fry the peeled ginger until it turns brown. Keep aside.
Fry the black gram, Bengal gram, fenugreek, cumin, red chilli, asafoetida, and sesame until it turns red. Powder the mixture.
Heat the kadai with the remaining oil, add mustard seed, black gram, a little asafoetida, and curry leaves (green chillies can also be added for spice). After it splutters, add salt and tamarind juice with a pinch of turmeric powder. Boil until the raw smell of tamarind disappears. Add the gojju powder or paste. Mix well to avoid lumps. When it thickens, add the fried ginger and jaggery and boil for two-three minutes. This dish can be stored for a few days.
Sathya Venkat is a freelance writer who loves to dabble in the kitchen.
