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hunase hannina hasi gojju | Raw Tamarind gojju

hunase hannina hasi gojju / raw tamarind gojju is sweet, sour and spicy side dish. Raw onions are added at the end to enhance the taste of this Raw tamarind gojju.
Easy to prepare raw tamarind gojju goes well with rice, rotti, chapathi and can be stored for a week in the refrigerator.

For Iyengar puLiyogare gojju recipe CLICK HERE

For more gojju recipes CLICK HERE

For breakfast recipes CLICK HERE 

Ingredients for making hunase hannina hasi gojju :

  • Orange size or 1/2 cup tamarind
  • 3/4 cup fresh / frozen grated coconut
  • 2 tbsp jaggery ( if it has impurities make sure to clean it before you add )
  • 2 tsp salt or salt to taste
  • 1/4 cup finely chopped onion

To fry the masale:

  • 1/2 tsp oil
  • around 15 byadagi red chillies
  • 1/2 tsp mustard seeds
  • 1 tsp methi seeds/ fenugreek seeds
  • 1 TBSP coriander seeds / dhania

For seasoning:

  • 1 tbsp coconut oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp jeera / cumin seeds


  1. Wash and soak the tamarind in 1/2 cup of water for an hour or more

For frying masala:

  1. heat 1/2 tsp oil in a pan on medium /medium low heat.
  2. add methi seeds, mustard seeds, and chillies by stirring constantly
  3. As the methi seeds changes its color add coriander seeds, fry it until it sputters. Turn off the heat and let it cool.
  4. Grind the masale to a fine powder.
  5. To the masale add coconut, soaked tamarind, salt , and jaggery and grind it to a fine paste. add more water if needed to get the required consistency

For seasoning:

  1. Heat the oil in a ladle, once hot add mustard seeds, after it pops add jeera, fry it for few seconds and turn off the heat
  2. Add the seasoning to the prepared gojju
  3. Take required amount of gojju in a bowl, add chopped onion. Mix it and serve