Ingredients

Irulli (onion//pyaz)—chopped finely—3 cups

Grated fresh coconut ( kayi turi//nariyal)-1/2 cup

Green chillies (hasiru menasina kayi//hari mirch)—3

Sasive (mustard seeds//rai)—1 teaspoon

Hunase hannu ( tamarind//imli)—small lemon sized

Roasted yellu ( til seeds//seasame seeds)—1 tablespoon

Hurigadale (roasted gram)—3 tablespoon

Oil—3 tablespoon

Sasive (mustard seeds//rai)—1 teaspoon

Jeera (jeerige//cumin seeds)—1 teaspoon

Hing (asafoetida//ingu)—1/2 teaspoon

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

Curry leaves (karibevu//kadipatta)—few

Method

Firstly grind coconut,hurigadale,green chillies,roasted til seeds,tamarind,sasive in a mixer grinder jar to a smooth paste by adding little water.

Keep it ready.

Then heat oil in a pan or kadai,add sasive,jeerige,hing,turmeric powder,karibevu.

When it crackles add chopped onion and sauté on medium flame sprinkling little water.

When onions turns soft add translucent add in ground paste,salt,jaggery powder and little water to adjust the consistency of gojju.

Let it boil well.

Finally add chopped coriander paste and mix.

Serve with rice,dosa,chapattis,rotti.