PONGAL GOJJU / HULI GOJJU / HUNASE GOJJU / TAMARIND GOJJU FOR PONGAL

PONGAL GOJJU RECIPE WITH STEP BY STEP PHOTOS | HOW TO DO TAMARIND GOJJU FOR PONGAL | HULI GOJJU FOR PONGAL | HUNASE GOJJU – SIDE DISH FOR PONGAL

Pongal Gojju / Huli Gojju / Hunase gojju is a tangy, spicy, slightly sweetish tamarind curry that’s typically served with Pongal at Karnataka . One of the most lip smacking side dish that tastes amazing even with hot rice ???? .In fact one can relish it with anything and cleanse your palate . If you haven’t tried it before …you have really missed something !!

Some of the other gojju recipes that you can try from blog Mango gojju , Brinjal huli gojju , Brinjal Gothsu etc

The making of Huli Gojju is very easy and quick, hardly takes 5-10 mins to make and the best part is all the ingredients are easily available in kitchen. Though it is such a simple dish , it takes Pongal to a different level , a perfect match made in heaven.

Check out the video recipe here :

Ingredients for Huli Gojju / Pongal Gojju :

• Tamarind – This is the hero of the dish .
• Jaggery – The tanginess from the tamarind is balanced by the addition of jaggery .
• Rasam Powder – Adds spiciness and flavour to the dish . You can check out the recipe for homemade rasam powder here
• Rice Flour – Rice flour slurry helps in giving good consistency to the Gojju .Makes gojju little thick.
• Oil – You can use choice of oil .
• Other tempering Ingredients – Onion / ginger / hing for flavor

How to make Pongal Gojju with step by step photos :

Soak a big lemon sized tamarind ball in water for about 30 mins. Extract its pulp. Keep this tamarind water aside.

Take a kadai or pan. Add oil .Temper it with mustard seeds.

Once they splutter add slit green chilli, hing and curry leaves.

Add finely chopped onions . Add salt, Saute Onion 2-3 mins let they turn translucent. Note Onion is optional and is used to enhance flavour . If you don’t want you can make plain or use little grated ginger for flavor )

Add tamarind extract,1 cup water

Add jaggery

Add haldi, Rasam powder. Mix.

Keep the flame on sim . let it boil 4-5 mins

Dilute rice flour in water . Finally add it to the tamarind gojju and bring a boil. Rice flour slurry helps in giving good consistency to the Gojju .

Taste test .If required add some salt or jaggery. If its strong add some water.

That’s it spicy tangy tamarind pongal gojju is ready .

Tastes so good as a side dish with Pongal .

Few points to note while making Tamarind Gojju :

• Soak tamarind in warm water for 30 mins to extract maximum pulp .
• Do not skip jaggery . it helps in balancing the taste. However , quantity of jaggery used you can alter as per your liking .
• If you don’t have rasam powder , you can use chilli powder / little sambar powder / combination of both .
• Addition of onion is purely optional . I many times make it plain / few seeds of methi / with some grated ginger . Each version tastes equally good. Try and let me know which flavor you liked most 🙂
• Rice flour diluted in water when added to gojju gives nice consistency to the gojju .

Over to the recipe .. here you go !!