I saw this recipe in Asha’s blog (Foodies Hope). I usually make sambar and chutney with Raddish. For a change I tried to make gojju by adding ginger and cumin seeds. It was excellent. Thank you Asha, for sharing this recipe. I didn’t have the raagi (red millet) flour to make raagi mudda so I had this gojju with pulagam along with ghee, tamarind pickle and papads. It was very nice. Now I will tell you that how I made raddish gojju….
Ingredients for grinding:
Grated raddish-2 cups
Fresh coconut-1/2 cup
Fried gram dal-1tablespoon
A small piece of ginger
Salt to taste
For seasoning: ¼ teaspoon mustard seeds, ¼ teaspoon cumin seeds and ¼ teaspoon urad dal, one splitted dry chilly and two garlic cloves(optional).
1. Grind the grated raddish, fresh coconut, fried gram dal, curry leaves, coriander leaves, ginger and green chilly using a little water.
2. Now add the curd and salt and grind for a while and transfer to a bowl.
3. Heat the oil in a pan and add the red chilly pieces, garlic cloves, mustard seeds, cumin seeds and urad dal (Bengal gram).
4. Fry them until light brown and add to the grinded paste. I already added the curry leaves in the grinded paste so I did not add them in the seasoning.
5. Mix well and serve with raagi mudda, plain rice or pulagam.