Category Archives: Gojju Varieties

Pudhina Gojju

Pudhina Gojju


Pudhina is Mint leaf. High in iron and vitamins is good for digestion. Had lots of pudhina at home. Planned to make this Gojju . The taste was marvellous. The flavours blended very well and needless to say the guests loved it. This Gojju goes well with Adai, Pongal, Dosai, Sevai, Upma and Curd Rice. Good to serve with snacks like Bajji , Bonda and Vadai


Cleaned, washed and roughly chopped pudhina – 1 cup

Thick tamarind extract – 1 cup

Grated jaggery – 1 tablespoon

Salt to taste

Turmeric powder – 2 pinches

Sambhar powder –  1 teaspoon

Rice flour – 1 teaspoon

Water –  1/4  cup

To season

Oil – 2 tablespoons

Mustard seeds – 1 teaspoon

Jeera –  1/2 teaspoon

Urad dhal –  1 teaspoon

Methi seeds – 6

Asafoetida powder – 1/2 teaspoon

Slit green chilli – 1

Broken red chilli – 1


Heat a pan. Season all the seasoning ingredients. Add the pudhina. Sauté for 1 minute. Add the turmeric powder and  sambhar powder. Sauté for 1 minute. Add the tamarind extract, salt to taste and jaggery. Boil on medium flame for 3 minutes. Mix rice flour with water and add to the pudhina mix. Simmer for 3 minutes. Switch off. Serve with Jeeraga Milagai Killu.

Chef’s Tips

1) Use fresh pudhina leaves. Do not fry pudhina in oil for a longer time.

2) Can store this Gojju in the fridge for 1 week.





Very, Very Nice Orange Gojju

Orange  Gojju

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

To Season

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

To Garnish

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 

Chef’s Tips

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.