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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