This is one of the earliest dishes I learnt form my mother-in-law. This Onion-Tomato-Capsicum Gojju is a staple in our household &  is something that can be put together in 15-20 minutes  & makes a great side dish with chapatis.

This is a typical Karnataka Style recipe that uses Saarina Pudi/Rasam Powder as the main flavoring ingredient. A little bit of jaggery to balance the spice from Rasam Powder & tartness from the tomatoes. 

They go really well with Chapatis/Jolada Rotti/Akki Rotti 

Also, one must use only Green Capsicum here & not the colored ones as Green Capsicum is more sharp in taste & texture as compared to the colored ones 

You Will Need:

• Heat Oil in a wok, add mustard seeds 
• Once it splutters, Add curry leaves . Later add Channa Dal & Urad Dal
• Once they start changing color, Add onions & saute for a minute or two
• Add tomatoes , Capsicum & Rasam Powder & saute for a couple of minutes
• Add a small piece of jaggery & salt as per taste. Sauté for another 3-4 minutes till capsicum turns slightly soft. 
• Add 1 cup of water to get the right consistency 
• Cook on low flame for 5 mins

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Karnataka Style Tomato-Capsicum Gojju

Yield: 4

Author: Deepthi Shankar

Ingredients

• 1 large onion - diced
• 2 Ripe tomatoes - chopped finely
• 1 large or 2 small Green bell peppers/capsicum - diced
• 2 tbsp - Rasam powder - Store Bought or Home-Made
• A small lump of jaggery
• Salt to taste

To Temper

• 1/4 teaspoon Mustard seeds
• 4-5 Curry leaves
• 2 tablespoon Oil
• 1/2 tsp Channa Dal
• 1/2 tsp Urad Dal

Instructions

1. Heat Oil in a wok, add mustard seeds
2. Once it splutters, Add curry leaves . Later add Channa Dal & Urad Dal
3. Once they start changing color, Add onions & saute for a minute or two
4. Add tomatoes , Capsicum & Rasam Powder & saute for a couple of minutes
5. Add a small piece of jaggery & salt as per taste. Sauté for another 3-4 minutes till capsicum turns slightly soft.
6. Add 1 cup of water to get the right consistency
7. Cook on low flame for 5 mins
8. Mix well & Serve HOT with Chapatis 

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Kala Chana Chaat is Protein Packed Salad/Chaat made with Black Chickpeas 

Boiled Potatoes, Cucumber & Tomatoes, tossed in Spices. This makes for a 

perfect 4 PM Pick Me Up 

I recently tried this Kala Chana Chaat using a slightly different method & we absolutely loved it

Sautéing the Spice Powders along with Potatoes & Chickpeas takes out the raw taste of the Masala & oil helps in coating the masalas quite well. 

Serves 2-3

 You Will Need:

• 1 cup Black Chickpeas
• 1 large Potato
• 1 ripe but firm Tomato - chopped (remove seeds if desired)
• 1 Cucumber - peeled, deseeded & chopped 
• Fresh Coriander for Garnish
• Salt 

Can I Substitute with Any Other Legume?

To Make Ahead For A Party

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No Onion Kala Chana Chaat

Yield: 2-3

Author: Deepthi Shankar

Ingredients

• 1 cup Black Chickpeas
• 1 large Potato
• 1 Tomato
• 1 Cucumber
• Fresh Coriander for Garnish
• Salt
• Other Ingredients:
  
• 1 tablespoon Oil
• 1/2 Or 3/4 teaspoon Red Chilli Powder
• 1 teaspoon Amchur Powder - Dry Mango Powder
• 1/2 teaspoon Roasted Jeera Powder
• 1/2 teaspoon Chaat Masala

Instructions

1. Soak Black Chana for plenty of water for 8 hours or overnight
2. Drain the water & Pressure cook with 1/2 teaspoon salt & 4 cups of water for 2 whistles
3. Boil the potato, peel & dice them
4. In a pan, heat oil & on very low flame add red chili powder & Amchur Powder & gives it a mix
5. Add Potatoes, Boiled Chana & some salt & Mix so that the spices coat well. Sauté for about 30 seconds. Turn off the heat & Transfer to a bowl
6. Add Chopped cucumber, tomatoes, Chaat Masala & Roasted Jeera Powder & mix well. Add salt if needed & mix well
7. Garnish with chopped coriander. You can add crushed Papdi before serving for that added crunch

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Pongal or Khara Pongal feels incomplete with Hunase Gojju. While Pongal is quite delicious on its own, I feel that this Hunase Gojju takes Pongal eating experience to the next level 

You Will Need:

• A lemon sized ball of Tamarind 
• 2 medium sized lumps of Jaggery 
• 1.5 teaspoon Rasam Powder - Home made or Any Brand will do
• 2 cups of water
• Salt as per taste 

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Pongal Gojju / Hunase Gojju

Yield: 4

Author: Deepthi Shankar

Ingredients

• A lemon sized ball of Tamarind
• 2 medium sized lumps of Jaggery
• 5 teaspoon Rasam Powder - Home made or Any Brand will do
• 2 cups of water
• Salt as per taste
• To Temper:
• 1/2 teaspoon Mustard seeds
• 1/2 teaspoon cumin seeds
• A big fat pinch of Asafoetida/Hing
• 4 curry leaves
• 2 Dry Red Chilies
• 2 teaspoon Oil/Ghee

Instructions

1. In a bowl, soak tamarind in 1 cup of water for about 10 minutes. After 10 minutes squeeze out tamarind paste & discard the pulp
2. In a pan, add this tamarind paste & 1 additional cup of water.
3. Add Jaggery, Rasam Powder & Salt & bring it to a boil
4. Boil for 3-4 minutes until the Rasam Powder isn't raw anymore
5. Turn off the heat
6. Temper with mustard, cumin, Hing, Curry Leaves & red chilies
7. Serve with Khara Pongal or Avalakki Khara Pongal

Did you make this recipe?

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Wishing you all a Very Happy New Year !! Though, 2021 isn't going to be very different from 2020, I am glad that 2020 is over & done :)

One thing I will always be grateful for 2020 was that, I got my blogging mojo back. I blogged consistently after many years & I realized that hitting the Publish button still brings me as much joy  

Here is an easy Kashaya Recipe that I've been wanting to share that you can make with some common spices available at home. 

This is a recipe I learnt from Shankar's Grandmother & this has been my go-to Kashaya recipe especially when someone at home is under the weather. 

You can also drink this in the morning instead of Tea/Coffee

There are 2 ways of making Kashaya. One is making a Kashaya Powder by roasting the spices & the other one is using unroasted spices

I mostly make the latter as I usually don't store Kashaya powder. I feel Kashaya Powder loses its freshness over a period of time, so no point in storing it especially if you don't consume Kashaya regularly

The main Spices used in Kashaya are Coriander Seeds, Cumin, Black Pepper & Dry Ginger .. If you dont have dry ginger, use  fresh Ginger (like I always do)

Adding Mint in Kashaya is not very common, but it tastes great 

Ingredients:

• 1.5 tablespoons Coriander Powder
• 2 teaspoons Cumin Seeds
• 6 Black Peppercorns
• A small Stick of Cinnamon
• 2 Cloves 
• A few Mint Leaves

To make Kashaya Powder

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Kashaya

Yield: 2

Author: Deepthi Shankar

Ingredients

• 1 tablespoon Coriander powder
• 2 teaspoons Cumin seeds
• A very small piece of Ginger (grated)
• 6 Black Peppercorn
• A small stick of Cinnamon
• 2 Cloves
• A few Mint leaves

Other Ingredients:

• 1.5 cups Water
• Half Cup Milk
• A small lump of Jaggery

Instructions

1. Coarsely crush Coriander, cumin & Black Pepper, Cinnamon & Cloves using a mortar & pestle
2. Add 1.5 cups of water into a pot. Add grated ginger & let it come to a boil. Add crushed spices & let it boil for 2-3 minutes
3. Add Milk, Jaggery, Mint or torn doddapatre leaves & boil for another 2 minutes.
4. Strain into mugs & serve Hot 

https://www.vegetableplatter.com/2021/01/kashaya-recipe.html

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