Saturday, December 3, 2011

Aallya Gojju

Addition of daliya or Pandharpuri DaaLe adds proteins to this chutney. I use coconut and daliya in 1:1 ratio. You can change the proportion to your own liking. I generally serve this chutney with Idlis or poLay/dose

Aallya Gojju
1/2 cup freshly scraped coconut
1/2 cup daliya/Pandharpuri DaaLe/Puffed chana daal
3-4 green chilies (or per your taste)
salt to taste
A pinch of sugar
2" ginger, peeled & cut

1/2 cup plain yogurt

1 tsp coconut or sesame oil
1/2 tsp mustard seeds
1/4 tsp asafoetida/hing
1 sprig of curry leaves, torn
2 red chilies, halved

1. Grind all the ingredients except yogurt adding water as needed. Do not make it too watery. Add just enough water so grinding is easy.
2. Once daal is ground, add yogurt and grind again.
3. Pour in a serving bowl.
4. Heat oil for tempering. Add the ingredients. As they sizzle, drizzle the oil over the chutney.
5. Mix and serve.

Note -
1. My mom's note - use boiled and cooled water for grinding chutney. Since we do not heat chutney, do not use tap water!!


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