Gojju Powder Recipe | Gojjina pudi | tomato onion gojju

Gojju powder Recipe | Gojjina pudi | easy to make onion tomato gojju using this gojju powder | Vegan and Gluten free gojju recipe
Ready powders are essential to our south indian kitchen, mainly rasam powder/sarina pudi, bisibele bhaath powder, vangi bhath powder, sambar powder likewise this gojju powder. If you have these powders ready then everyday cooking will be very easy to prepare.
Gojju powder or gojjina pudi is also one of the important powders in my pantry, I use this powder to make simple onion- tomato gojju as described in this recipe, pineapple gojju, bitter gourd gojju and many more varieties.
Other ready powders are
chutney powders
Rasam powder/sarina pudi,
bisibele bhaath powder,
vangi bhath powder,
sambar powder

Ingredients for making gojju powder and gojju:

For the gojju powder :

• 20 to 25 byadgi red chilies and 5 guntur red chili

NOTE:minimum 20 red chilies are needed

• 1/2 cup kadle bele / chana dal / split bengal gram
• little less than 1/4 cup uddina bele/urad dal/split black gram
• 1.5 tbsp sesame seeds
• 4 tsp jeera /cumin seeds
• 3 tsp menthya / fenugreek seeds
• 1/4 inch turmeric root or 1/4 tsp turmeric powder
• generous pinch of hing
• around 1/2 cup grated dried coconut/kobbari
• 2 tbsp jaggery powder
• 1 tsp oil

For making gojju:

• 1 medium onion
• 1 medium tomato

Seasoning:

• 2 tsp cooking oil
• 1/2 tsp chana dal/kadle bele
• 1/2 tsp urad dal/uddina bele
• 1 to 2 green chilies(slit) optional
• curry leaves
• salt to taste
• 2 to 2.5 tbsp gojjina pudi/gojju powder
• finely chopped coriander leaves
• 1/2 to 3/4 cup water

Method:

1. Heat a pan on medium low heat,dry roast urad dal
2. once it turned golden brown transfer it to a plate
3. dry roast chana dal until it turns golden brown, transfer it to a plate
4. dry roast jeera , once it is splutters transfer it to a plate.
5. dry roast methi seeds until they turn golden brown and transfer it to a plate.
6. dry roast sesame seeds until it splutters and transfer this to a different plate
7. warm the dried coconut and transfer to sesame seeds plate
8. add oil, add turmeric pieces, and hing
9. and red chilies, reduce the heat and stir it until the chilies are warm, then turn off the heat and add the dals.
10. let it cool completely
11. Once cooled completely grind this along with jaggery to relatively coarse powder
12. then add roasted sesame seeds and kopra, powder it
13. transfer the powder to a pan, mix it well. Let it cool before you store this in a glass /steel jar
14. it can be stored for 2 to 3 weeks @room temperature and 3 to 5 months in the refrigerator

Tomato onion Gojju using the gojju powder:

1. Wash and chop tomato and onion
2. Heat the oil in a pan on medium heat, once hot add mustard seeds, after it pops add dals,
3. After dals turn golden brown add green chilies, fry it until it changes its color
4. add chopped onion, sprinkle some salt, add curry leaves, turmeric powder and mix it. stir it for a minute or 2. Then add chopped tomatoes
5. mix it , cover it and let it cook
6. Once the tomatoes are cooked add some water(quantity depends on the consistency of the gojju)
7. Add gojju powder, salt to taste, mix it and let it cook on low heat for 5 to 6 minutes
8. Now this gojju is ready, turn off the heat and add chopped coriander leaves,
9. you can use this gojju powder for making pineapple, capsicum, bendekai, drakshi gojju as well

NOTE:

1. Since this tomato is sour I am not adding tamarind, if it is sweet please add tamarind