Monday, December 27, 2010

Apple gojju

Apples are probably the easiest of the available fruits. We make apple gojju at home especially during the festival season when there are so many apples that we receive as tambulams. Gojju is a sweet curry/chutney and a perfect way to cook apples.

Preparation time: 15-20mins

Serves: 2


Red Apples 4
Red chillies 8
Bengal gram (chanadal/senaga bedalu) 2tsps
Black gram (urad dal/uddipappu) 3tsps
Mustard seeds 1tsp
Cumin seeds (jeera/jeelakarra) 1tsp
Fenugreek seeds 1tsp
Curry leaves 4-5
Dry coconut 2tsps
Tamarind/tamarind paste 1blob/1tbsp
Cumin powder (jeera powder) 1tsp
Jaggery(gud/bellam) 1 tbsp
Refined cooking oil 2tbsp
Salt to taste
Pinch of asafoetida
Pinch of turmeric

Fresh & chopped coriander to garnish


Soak a blob of tamarind in half a cup of water for 20 mins and squeeze for juice. If using tamarind paste, this is not necessary.

In a pan, heat a drop of oil and dry roast Bengal gram, 6 red chillies, pinch of asafoetida, 2tsp black gram and dry coconut (copra) together. Set aside to cool.

Once at room temperature, grind to a fine powder. Add 2 tsps water and grind once again to a thick paste.

Dice the apples into small cubes. Do not peel them. It is advisable not to dice them earlier on as apples turn brown too soon.

Heat 1tbsp oil. Add mustard seeds and as they splutter add 2 red chillies, cumin seeds, 1tsp black gram, fenugreek seeds, curry leaves and a pinch of turmeric. A few peanuts can also be added for a crisp crackle.

Once the seasoning is done, add the diced apples, salt to taste & sauté till the apples are well seasoned. Add half to one cup water, cover and cook on simmer for around 10 mins till the apple peels turn brown and the apples get easily mashed.

Add the tamarind squeezed juice/tamarind paste as available. Add jaggery and cook on low heat for around 2 mins.

Add the above ground paste, a tsp each of red chilli powder and cumin powder (optional, depending on how spicy the gojju is preferred to be) and stir well. Cook another 5 mins.

Garnish with fresh and chopped coriander and serve with ghee topped plain rice, any Indian bread or flavored rice. Tangy, sweet and spicy, Apple gojju is sure to be a favorite this season, especially when a wide variety of apples are available. Include it in the New Year menu and surprise your connoisseurs.

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