Ona drakshi (raisins) gojju

 

Ingredients 

Raisins ( ona drakshi //kishmish)—1 cup

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

Copra ( dry coconut grated//kobbari)—1/2 cup

Tamarind soaked in water (hunase hannu//imli)—small lemon sized 

Salt —to taste

Asafoetida (hing//ingu)—1/2 teaspoon 

Curry leaves (karibevu//kadipatta)—few

Jaggery (Bella//gud)—small piece ( 2 tablespoon powder)

Oil—1 tablespoon 

Sasive (mustard seeds//rai)—1 teaspoon 

Jeera (jeerige//cumin seeds)—1 teaspoon 

Ingredients for roasting 

Channa dhal (kadale belle)—1 tablespoon 

Urad dhal (uddina belle)—1 tablespoon 

Jeera (jeerige//cumin seeds)—1 teaspoon 

Coriander seeds (kothambari bija//sabut dhania)—1 teaspoon 

Menthya kaalu (methi dana//fenugreek seeds)—1/4 seeds

Yellu (til//seasame seeds)—1/2 teaspoon 

Dry red chillies (ona menasina kayi//lal mirch)—5 to 6

Oil—1 teaspoon 

Method 

Firstly take oil in a pan or kadai,add all the ingredients listed for roasting and sauté on medium flame till dhals turns brown and chillies turns crisp.

Switch off the stove.

Add dry and fresh coconut and mix well.

Let the mixture cool completely.

Add soaked tamarind and transfer to a mixer grinder jar and grind to smooth paste adding sufficient water.

Next heat oil add in the same pan,add sasive,jeerige,hing,curry leaves,when it crackles add raisins and saute till raisins puffs up.

Add ground masala,jaggery,salt and mix well.

Add little water to adjust the consistency of gojju.

Let it boil .

Once done switch off the stove.

Tasty delicious raisins gojju is ready to serve.

This is a traditional Karnataka style recipe prepared during marriage and festivals.