Thondekayi mosaru gojju

Ingredients

Thondekayi ( tindora)—chopped—3 cups

Fresh grated coconut—1 cup

Curd—2 cups

Raw rice soaked in water—3 tablespoon

Green chillies—3

Ginger(shunti)—small piece

Curry leaves (karibevu//kadipatta)—few

Salt to taste.

Wash the thondekayi in water and slit them length wise.

Wash and soak raw rice in water for 20 to 30 minutes or in hot water for 10 minutes.

Take the chopped thondekayi in a pressure cooker,add little water and cook for 2 whistles on medium flame.

Meanwhile grind together grated coconut,ginger,green chillies,soaked rice in a mixer grinder to a smooth paste adding sufficient water.

Once the pressure reduces open the cooker lid and and add ground masala paste,curry leaves and salt.

Let it boil on medium flame.

When it is boiled completely switch off the flame.

Finally add whisked curd ( mosaru) and mix well.

Don’t boil or cook again.

And also do not add too much water to this recipe .it should be thick in consistency.

It’s simple and traditional recipe from malnaadu.

Heat a tablespoon of ghee in a laddle ,once hot enough add 1 teaspoon of mustard seeds and jeera(cumin seeds/jeerige) and 1/2 teaspoon of asafoetida.

When done pour over gojju and mix well.

Serve with hot rice.