This sweet, tangy and spicy sauce/curry is one of my absolute favorites. The flavors are so complex yet fantastic, they will definitely tingle your taste buds. People who love a good combination of sweet, sour and spicy foods, you are in for a super treat!
Gojju is a classic side dish prepared in the South Indian state of Karnataka. This is a traditional curry served during festivals or on special events, on a banana leaf with hot steamed rice and other condiments.
There are variations of this dish, made with fruits and vegetables like pineapple, mango, gooseberries, okra etc. The most famous and traditional ones are with pineapple and mango.
This recipe is a similar variation made with fresh plums. The plums are perfect for this dish because when cooked, they release their juices which is tangy. To balance it, and make it complete a little sweet and spice is added.
Begin by thoroughly washing the plums. Cut them in half and remove the seed. Chop them into smaller pieces. In a skillet heat some oil. We will now do something called as ‘Tempering’. This is a method where in mustard seeds and curry leaves are added into hot oil to release their flavor. I also added some chana dal and urad dal for some bite. Toss in the plums when the dal browns. Add ground spices and season with salt. Add jaggery for sweetness. If you do not have jaggery, use any sweetener of your choice.
Another important ingredient is the ‘Sambar Powder’. This is a spice blend used to make Sambar, which is a South Indian Vegetable Lentil Stew. It is a mix of black peppers, red chillies, coriander powder, cumin, turmeric, curry leaves, dry coconut and fenugreek seeds. All of them are dry roasted to release their oils which intensifies their flavor. It is then ground to a fine powder. Every Indian household has Sambar powder stashed up in their kitchen cabinet. But if you do not have it, you can instead add:
- 2 Tsp of ground Coriander
- ½ Tsp of ground Turmeric
- 2 Tablespoon of ground Cumin
Add a little water if you want to change the consistency of the sauce/gravy.
This dish can be served with a steaming hot bowl of rice or even with some hot rotis/chapatis.
Hope you enjoy this recipe.
HAPPY COOKING ! 🙂
Total : 30 Mins
Prep : 10 Mins
Cooking : 15 Mins
1 CUP – 250 ml
- Chopped Plums – 4 Cups
- Rapeseed Oil – 1 Tbsp
- Chana dal – 1 Tsp
- Urad dal – 1 Tsp
- Mustard seeds – 1 Tsp
- Asafoetida – a pinch
- Curry leaves – 1 sprig
- Sambar powder – 4 Tsp
- Turmeric Powder – ¼ Tsp
- Coriander Powder – 1 Tsp
- Powdered Jaggery – ¼ Cup
- Salt – to taste
- Red chilli powder – ½ Tsp
- Heat a skillet on medium heat. Add oil. Once the oil is hot, add chana dal, urad dal and mustard seeds.
- The mustard seeds begin to crackle and dal turns a light brown in color. Now add asafoetida and curry leaves. Saute for a few seconds and add in chopped plums. Mix to combine well.
- Add powdered spices, jaggery and season with salt. Combine well. Cook for 3 – 4 minutes on medium low heat.
- Gently mash the plums while still keeping the pieces intact (Do not mash it smooth. We want to keep it chunky).
- Simmer for 5 minutes while stirring occasionally. The plums become completely soft. Remove from heat and serve with hot chapati or rice.
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