This authentic recipe takes me back to my childhood days as it was often made by my Ajji (Ammamma). This is quite easy, simple and #quicktodo recipe by using some spices that are usually available in the kitchen. Wooden vessel which is called 'Marige' is mainly used to make this recipe hence the name 'Marige gojju'.
Ingredients
- Urad dal - 1 tbsp
- Coriander seeds - 1 tbsp
- Sesame seeds - 1 tbsp
- Mustard seeds - 1/4 tbsp
- Pinch of asafoetida
- Green chilies - 2 to 3 spicy ones ( traditionally 'sooji menasu' is used)
- Coconut oil - 2 tbsp
- Salt to taste
- Thick curd - 1 cup
Method
First, heat two tbsp of oil in a pan/ small kadai and roast all the spices nicely.
Then, add salt and mash all the spices using 'Marige' (wooden vessel) to make it a coarse powder. I have used brass kuttani as i don't have marige. As we don't use water, you can preserve this mixture for two to three days.
Add thick curd to the spicy powdered mixture and serve it with hot rice. I discovered today that it also goes very well with jowar bhakri.
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