Doddapatre soppina ( ajwain leaves) gojju

 

Ingredients

Doddapatre soppu ( ajwain leaves// sambar leaves)—25 to 30

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

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

Jaggery (Bella//gud)— 3 tablespoon or small 2 piece 

Salt—to taste

 Ingredients For masala 

Channa dhal (kadale bele)—1 tablespoon 

Urad dhal (uddina belle)—1 tablespoon 

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

Jeera (jeerige//cumin seeds)—1 teaspoon 

Sabut dhaniya (coriander seeds//kothambari bija )—1/2 teaspoon 

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

Black pepper corns (kaalu menasu)—8 to 10

White til (bili yellu//seasame seeds)—1 teaspoon 

Oil—1 teaspoon 

Method 

Wash the doddapatre leaves and chop roughly.

Now for  preparing masala 

Take all the ingredients listed for masala in a pan or kadai,saute on medium flame till dhals turns brown.

Then add chopped doddapatre leaves and saute for 4 to 5 minutes till leaves  shrinks.

Switch off the stove.

Add in grated coconut and mix well ,keep it aside .

Let the mixture cool completely.

Transfer the cooled mixture into a mixer grinder jar,add jaggery,tamarind and grind to smooth paste adding little water.

To prepare gojju

Heat two tablespoon of oil in a pan or kadai,on low medium flame,once’s hot enough add one teaspoon of mustard seeds ( sasive//rai),jeerige (jeera//cumin seeds) .

When it crackles add 1/2 teaspoon of hing (asafoetida//ingu),few curry leaves (karibevu//kadipatta) .

Then add ground masala paste,mix well.

Add salt,and little water to adjust the consistency of gojju.

Let it boil well.

Once boiled well switch off the stove.

Tasty gojju is ready.

Serve with hot rice,dosa ,rotti.