cauldron

Mullusauthe Gojju

Gojju’s or the tangy sweet and spicy paste is eaten as an accompaniment to whatever the main course is. Though gojju’s are better known by their northern name that is chutney which literally means to lick.  Probably the word ‘dip’ might be more contemporary.

The coast has very few vegetables to show. Many get washed away during the rains. So the west coast of India has developed making as many parts of a fruit or vegetable as edible as possible. So the skin of the gourd family gets to become dry powdered Podi or the wet gojju. 

I’m sharing the recipe of the cucumber peel gojju. Cucumber in Kannada is known as mullusauthe.

Mullusauthe sippe gojju

1 cup mullusauthe (cucumber peel)

1 tbsp. Urad daal. (Split black gram)

4 green chillies.

1 lime sized tamarind.

½ cup coconut scraping.

Salt to taste.

Seasoning – coconut oil,

1tsp. Mustard

½ tsp. Urad daal

1 red chilli

Pinch of asafoetida

Curry leaves 1-2

Method:

In a wok a dry roast the urad daal and keep aside.

Now stir fry the cucumber peel in a tsp. Of coconut oil. When this cools, add the dry daal roast, tamarind, green chilli. Coconut scraping and salt. Wet grind this to a smooth paste.

In a wok, add coconut oil when the oil warms add the mustard as the mustard spurts add in the urad daal , red chilli turn the flame off and add the asafoetida and the curry leaves over this now pour the ground mixture.

This can be eaten with rice, bread, roti, dosa, idli and can be refrigerated for a week.

PS: some- people do add a bit of jaggery to get the sweet-spice-tangy taste.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s