Lemony Indian chutney accompaniment / Gojju

20170212_111851-01Gojju finds its origin in the South Indian cuisine. It’s an accompaniment which is had with either the South Indian popular dosa or idli or goes well even with plain rice. This Lemony dish is one which my friend who hails from Karnataka shared with me and ever since has been a favourite at our place. The lemony flavour of this dish is so refreshing that it feels like a palate cleanser. The fresh tanginess is so appealing to the tastebuds that this dish once again is very much enjoyed even by kids.
I serve it with plain white rice, mixed with a dollop of ghee and a dry veggie prep or poriyal to go with.
Ingredients required
• Skinned black gram / Urad daal – 1.5 tbsp
• Fenugreek seeds / Methi seeds – ½ tsp
• White sesame seeds – 2 tbsp
• Thin green chillies – adjust to your taste
• Fresh coriander leaves – 1 tbsp, finely chopped
• Grated coconut fresh or desiccated – 1.5 cups
• Juice from Lemons – 1 lemon or adjust as per taste
• Milk – 3 tbsp ( any milk ) OR Plain greek yoghurt – 2 tbsp
• Grated jiggery or palm sugar – 1 tsp
• Cooking oil – 2 tsp
• Brown mustard seeds – ½ tsp
• Curry leaves – 2 or 3 torn ( optional but recommended)
• Hing or Asafoetida – a pinch
To make –
• Heat 1 tsp oil in a thick bottomed pan. Add the Urad daal or skinned black gram lentil along with the green chillies and fenugreek seeds and fry on medium heat for 2-3 mins until the lentils start showing first signs of change of colour.
• Add half of the sesame seeds and give it a further minute on the heat, until the sesame seeds start swelling up in size. Take it off the heat and set aside to cool.
• Grind the roasted mixture along with coconut, coriander leaves, jaggery to a fine paste with water. Do not add more than 4 tbsps water. Remove and transfer to a bowl.
• Pour in the milk or if using yoghurt, salt along with the lemon juice and give it a good stir.
• Return the frying pan to heat and pour in the remaining 1 tsp oil. Add the brown mustard and let pop. Add sesame seeds, torn curry leaves and the hing or asafoetida and empty the fragranced oil tempering over the chutney. Stir well and let rest for 20 mins minimum for the flavours to mix and set.

Serve with fresh curry leaves / coriander leaves as garnish.

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