Marige gojju recipe
Learn how to make Marige Gojju, a delicious dish that is quick and easy to prepare. This recipe follows the traditional style of Havyaka Brahmins and pairs perfectly with hot steaming rice. You'll be guided through each step with detailed pictures and a helpful video.Marige Gojju gets its name from the marige, a vessel made of wood or metal that was traditionally used to crush the masala. In just 5 minutes, you can prepare this traditional gojju recipe. In this version, I've used hing or asafoetida, but if you prefer garlic, you can replace it with 4-5 cloves. Both variations are commonly prepared. Additionally, I've incorporated red chili, although the original recipe calls for jeerige mensau or bird's eye chilies.
Ingredients
- 3-4 red chilly
- 3 tsp urad dal
- 2 tsp coriander seeds
- 1 tsp sesame seeds
- ½ tsp mustard seeds
- ½ cup curd
- 1 tsp cooking oil
- salt as per your taste
Ingredients for tempering (optional)
- ½ tsp mustard seeds
- 4 curry leaves
- 1 tsp cooking oil
Instructions
- Heat a tsp of oil and fry the red chillies.
- Once the chillies are fried, add in urad dal and coriander seeds. Fry until urad dal turns slightly brown.
- Add in sesame seeds and mustard seeds. Continue frying until mustard seeds start to splutter.
- Followed by add in either garlic or asafoetida.
- Also add salt as per taste. Give a good mix and switch off the stove.
- Wait until warm and then take the roasted ingredients in a mixie jar. Make a coarse powder.
- Add in curd and little water.
- Pulse it once and transfer it into a bowl.
- Tempering is not needed for this gojju. However if you wish you can temper it with oil, mustard seeds and curry leaves. Serve it with hot steaming rice.
Tried this recipe?Let us know how it was!