Hope you all had a Wonderful Deepavali. After eating sweets, savouries, we will feel like having something light and little easy on the stomach. Here comes the Orange Gojju, very refreshing and aromatic, helps in digestion, truely my family favourite. Orange is a store house of Dietary fibre, Vitamin C and VitaminE, Riboflavin,Calcium, Zinc, and Iron.
Enjoy this gojju with piping hot rice, ghee , dhal, vegetables and curds. Goes well with Arisi upma ( rice Upma ), Pongal, Adai, Dosai, Rava Upma, Sevai Varieties and Curd rice. The recipe for you.
Orange – 1 ( washed, de- seeded and chopped to small pieces with the peel ) ( Add 1 teaspoon sugar and little salt and mix well. Keep it covered and leave aside )
Thick tamarind extract – 1 cup
Crystal salt to taste
Sugar – 2 tablespoons
Jaggery ( grated ) – 2 tablespoons
Sambar powder – 1 tablespoon
Turmeric powder – 2 pinches
Asafoetida powder – 1/2 teaspoon
Rice flour – 1 teaspoon
Water – 1/2 cup
Oil – 2 tablespoons
Mustard seeds – 1 teaspoon
Channa dhal – 1/4 teaspoon
Toovar dhal – 1/4 teaspoon
Slit green chilli – 1
Broken red chillies – 2
Torn curry leaves – little
Heat a pan, season all the seasoning ingredients one by one. Keep the stove on sim flame. Add the sambar powder, turmeric powder asafoetida powder , salt, sugar and jaggery. Add the thick tamarind extract. Once the mix starts to boil add the orange pieces and boil on medium flame for 5 minutes. Mix the rice flour with water and simmer for 3 minutes. Switch off the stove. Garnish, mix and serve.
Orange Gojju with Lemon Sevai
1) Adding salt and sugar to the chopped orange and mixing well will prevent it from becoming bitter.
2) Adding a combination of sugar and jaggery , enhances the flavour of the gojju.
3) Can store the gojju , in the fridge for 3 to 4 days. The flavour will improve.