Herale kayi rasada gojju( citron fruit juice gojju )

 

Ingredients 

Herale kayi ( citron fruit) juice—1 cup

Jaggery powder (Bella//gud)—1/2 cup to 3/4 cup

Fresh grated coconut ( kayi turi//nariyal)—1/2 cup

Grated kobbari ( copra//dry coconut)—1/2 cup

Salt—to taste 

Water

Ingredients  for masala 

Kadale belle (channa  dhal)—1 tablespoon 

Uddina belle (urad dhal)—1 tablespoon 

Jeera (jeerige//cumin seeds)—1 tablespoon 

Menthya kaalu (methi dana//fenugreek seeds)—1 teaspoon 

White or black til (yellu//sesame seeds)—1 teaspoon 

Dry red chillies (bydagi variety)-ona  menasina kayi//lal mirch—9 to 10

Oil—1 teaspoon 

For seasoning (oggarane)

Oil—2 tablespoon 

Sasive (mustard seeds//rai)—1 teaspoon 

Jeera (jeerige//cumin seeds)—1 teaspoon 

Ingu(asafoetida//hing)—1 teaspoon 

Curry leaves (karibevu//kadipatta)—few

Method 

Roast all the ingredients listed for masala in a pan on medium flame,till dhal turns to light brown and chillies becomes crisp.

Turn off the heat.

Add in grated  fresh and dry coconut and mix well.

Keep it aside,let it cool completely.

When cooled transfer it to a mixer grinder jar and grind to smooth paste adding little water.

Keep it ready.

Wash and cut the herale kayi into halves.

Squeeze the juice using a juicer.

Strain the juice and remove the seeds.

Heat oil in a pan or kadai,add in sasive,jeerige,hing and karibevu.

When it stops spluttering pour ground masala paste and mix well.

Also add in jaggery powder,salt,herale rasa(juice),and mix well.

Boil gojju on medium flame.,keep stirring .

Do not make it too thin by adding too  much water.

Tasty gojju is ready to serve.

Serve with rice,chapattis,rotti.

This is a traditional recipe from malenaadu.

Same way you can prepare gojju with lemon juice.

Jaggery powder can be adjusted according  to your taste.