Preparation time: 10 min
Cooking time: 20 min
Serves: 3

Ingredients: (measuring cup used = 240ml)

1. 1 cup grated coconut
2. 3 - 5 red chillies
3. 2 tbsp chana dal
4. 2 tbsp urad dal
5. 1/2 tsp coriander seeds
6. 1/2 tsp mustard seeds
7. Big pinch of asafoetida
8. 1 tbsp rasam powder
9. 1 small lemon sized jaggery
10. 1 small lemon sized tamarind
11. 2 tsp salt or as per your taste

Ingredients for tempering:

1. 1 red chilli
2. 1/2 tsp mustard seeds
3. 1 tsp urad dal
4. 7 - 8 curry leaves
5. 1/4 tsp asafoetida
6. 2 tbsp cooking oil

Instructions for making kayi gojju:

1. To begin with let us prepare the masala. Take red chillies, chana dal and urad dal in a frying pan. Add 1/2 tsp oil and fry until dals turn golden brown under medium flame.
2. Next add coriander seeds, mustard seeds and asafoetida. Give it a quick mix.
3. And then add the coconut. Fry the coconut for a while and switch off the stove.
4. Transfer the fried ingredients into a mixie jar. And add the water as needed.
5. Grind it into a smooth paste and set it aside.
6. Next let us prepare the tempering. In a frying pan heat the oil. Prepare tempering using mustard, urad dal, curry leaves and asafoetida. Switch off the stove.
7. Add salt and rasam powder.
8. Also add jaggery and tamarind.
9. Followed by add the ground masala.
10. Mix it well and keep it for boiling. Add required water to adjust the consistency.
11. Boil it for 2 minutes by stirring continuously. You can adjust the salt, sweet and sour level if needed. Switch off the stove.
12. Serve it with cooked rice and ghee. You can serve it with other tiffin items as well.

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.