Thick Tamarind Pulp 2 cup
Jaggery 1 big lemon size
Rasam Powder ½ cup
Dry coconut / kopra 4 tsp
Jeera ½ tsp
Pepper ½ tsp
Chana / Bengal gram 4 tbsp
Urad Dal 2 tbsp
Red chillies 4-5
Ground nut/peanut 4 tsp
Mustard ½ tsp
Turmeric 1½ tsp
Oil ¾ cup or as required
Curry leaves 7-8
Salt to taste
Roast jeera and pepper separately and make fine powder in a mixie and keep aside.
Roast 2 tbsp chana dal, 1 tbsp urad dhal and till in a pan.
In a mixed jar grind roasted items to fine powder and keep aside.
Take a pan put thick tamarind pulp, 1 tsp turmeric and keep on high flame.
When tamarind is getting thickened add salt to taste, rasam powder and mix well. Keep sauting to avoid burning.
Continue cooking till it is more thickened or it reaches halwa consistency. Add jaggery and mix. Cook for 2-3 mins.
Now add grinded powder, jeera pepper powder and mix well.
In a separate pan put oil and temper with mustard seeds, groundnuts, chana, urad dal, red chillies, curry leaves.
Now add tempered items to gojju and mix well.
Now gojju is ready. You can store in any container and used for upto 15 days or more. More the water used shelf life will be less. You can store in refrigerator for months together.
Mix with cooked rice and serve. For better results always cool the cooked rice and mix.
Use less water while preparing tamarind pulp. While mixing with cooked rice you can add more oil as per your requirement. If you want more spicy you can add more rasam powder.