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Navratri 2023: Karnataka-style Tamarind Curry, Hunase Gojju Recipe
Hunase gojju is a typical Karnataka-style recipe that is popularly prepared as a side dish. The Karnataka-style tamarind curry is made by cooking tamarind juice and jaggery with spices added to it. This year Navratri has begun on 15 October and it will continue till 24 October 2023.
The tamarind gojju is a delicious curry that is all sweet, sour, and spicy. This combination is a treat to your palate. The hunase gojju is served with pongal or hot rice. You are sure to get back a clean plate once you add the hunase gojju to a plate of Pongal while serving.
The tanginess of the tamarind with the spiciness of the green chili and the tinge of sweetness from the jaggery makes this dish utterly delicious and a treat to the taste buds. The sweet and sour tamarind curry is simple to make and it does not take too much of an effort to get it right.
So, try out this appetizing side dish with a main course. Watch the video and learn how to make the hunase gojju. Also, read and follow the step-by-step procedure along with images on how to make the Karnataka-style tamarind curry.
HUNASE GOJJU VIDEO RECIPE
Recipe By: Suma Jayanth
Recipe Type: Side dish
Serves: 4
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Tamarind - the size of a lemon
Water - 1½ cups
Oil - 1½ tbsp
Mustard seeds - 1 tsp
Jeera - 1 tsp
Green chilli (chopped) - ¼th cup
Curry leaves - 10-15
Hing - ¼th tsp
Jaggery - ½ cup
Salt to taste
Grated coconut - ¼th cup
Coriander (chopped) - 1½ tbsp
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1. Add tamarind in a bowl.
2. Add half a cup of water.
3. Squeeze it to bring the juice out.
4. Soak it for 15 minutes.
5. Strain the juice out with your hand in a cup and keep it aside.
6. Add oil in a heated pan.
7. Add mustard seeds and allow it to splutter.
8. Add jeera and sauté.
9. Add chopped green chillies and curry leaves.
10. Add hing and the tamarind juice.
11. Add a cup of water and stir well.
12. Allow it to cook for 5 minutes on a medium flame.
13. Add jaggery and mix well.
14. Then, add grated coconut and salt.
15. Stir well and allow it to cook for 20 minutes on a medium flame.
16. Garnish it with chopped coriander leaves.
17. Transfer it into a bowl and serve hot.
- 1. You can dilute tamarind paste instead of using tamarind.
- 2. You can add warm water and squeeze the tamarind if you don't want to soak it.
- Serving Size - 2 tablespoons
- Calories - 120 cal
- Fat - 1.6 g
- Protein - 5.1 g
- Carbohydrates - 31 g
- Sugar - 19 g
- Fibre - 1 g
STEP BY STEP - HOW TO MAKE HUNASE GOJJU
1. Add tamarind in a bowl.
2. Add half a cup of water.
3. Squeeze it to bring the juice out.
4. Soak it for 15 minutes.
5. Strain the juice out with your hand in a cup and keep it aside.
6. Add oil in a heated pan.
7. Add mustard seeds and allow it to splutter.
8. Add jeera and sauté.
9. Add chopped green chillies and curry leaves.
10. Add hing and the tamarind juice.
11. Add a cup of water and stir well.
12. Allow it to cook for 5 minutes on a medium flame.
13. Add jaggery and mix well.
14. Then, add grated coconut and salt.
15. Stir well and allow it to cook for 20 minutes on a medium flame.
16. Garnish it with chopped coriander leaves.
17. Transfer it into a bowl and serve hot.
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