Coming to today's post - Tamarind Gojju, we prepare 2-3 variations for this tangy chutney.I have already posted a different version of Pongal Gojju where dry coconut is used and today I am posting a version with the fresh coconut.Both the versions are almost similar but the taste and texture varies.
As pongal is very mildly spiced, a sweet,spicy and tangy Tamarind Gojju pairs up beautifully with Pongal.If you have not tried this combination do give a try for a change,I am sure you will like it.You can pair this Pongal Gojju with Ven Pongal, Oats Pongal, Rava Pongal and Pulagam.
Pongal Gojju | Tamarind Chutney for Pongal Recipe:
Serves 2
Prep time:5 mins | Cooking time: 15 mins | Total time: 20 mins
Cuisine: South Indian | Category: Side dish
Ingredients:
1 big lemon sized Tamarind
2 tbsp Jaggery
1/2 tsp Turmeric powder
a sprig of Curry leaves
1 tbsp Chana dal
1 tsp Urad dal
1/2 tsp Mustard seeds
1 tbsp Oil
to grind:
3 tbsp grated fresh Coconut
2 tbsp Fried gram/Chutney dal
2-3 green chillies
1 tsp Cumin seeds(optional)
Salt to taste
Method:
- Grind grated coconut, green chillies,fried gram, cumin seeds and salt to a fine paste by adding and keep it ready.
- Soak tamarind in hot water and extract pulp and keep it ready.
- Heat oil in a kadai and crackle mustard seeds and add urad dal and chana dal and fry until it turns light red in color.Add curry leaves and fry until they wilt.
- Add the ground chutney, tamarind pulp,turmeric powder and jaggery and mix nicely and let it come to a boil and simmer it for 5 mins or until reduces to a thick gravy.Switch it off.
Notes:
- You can use even dry coconut instead of fresh coconut.
- My mom does not use cumin seeds in this version. I also add it on and off for a different flavor.
- Adjust jaggery according to your taste buds and balance the flavours. It should be sweet,tangy and spicy.
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