Herale kayi sippe gojju ( citron fruit peel gojju /curry)

Ingredients 

Herale kayi ( citron fruit ) medium—4

Rasam powder ( saarina pudi )—2 tablespoon 

Jaggery powder ( Bella )—2 tablespoon 

Tamarind  ( hunase hannu )soaked in water—small lemon  size 

Oil—2 tablespoon 

Curry leaves (karibevu //kadipatta)—few

Mustard seeds (sasive)—1 teaspoon 

Asafoetida ( hing //ingu)—1/4 teaspoon 

Turmeric powder ( arisina// haldi)—1/2 teaspoon 

Salt to taste.

Method 

Wash the herale kayi .

Wipe and cut into halves,juice the herale kayi and remove seeds and pith and white parts.

Now finely chop the herale kayi peels .

Now heat oil in a kadai or pan ,once hot add mustard seeds,asafoetida,curry leaves.

Sauté till mustard seeds crackles.

 Now add in chopped peels and turmeric powder  and sauté for 3 to 4 minutes.

Next add in squeezed  tamarind juice and jaggery powder.

Keep stirring  Till peels become little cooked and turns soft.

Now add rasam powder and let it boil for 5 minutes.

Keep stirring 

Finally add salt and mix well let it simmer for a while 

Now simmer until all the water evaporates and thick consistency is reached.

Now herale sippe gojju is ready.

Serve with hot rice .

Note

It’s a traditional recipe from malnaadu and its called Aattherale gojju .

Same procedure for orange peel ,lemon peel gojju.