Saturday, October 3, 2009

Dried Grapes ( Raisins ) Gojju

The spotlight for today's post is on the Yummy & Lip-Smacking Ona Drakshi Gojju .
The word Gojju in kannada conjures up images of a Thick
& Tangy Tamarind Sauce , which is balanced with Chilly powder, Spices, jaggery & salt. Chosen fruits & vegetables like Tomatoes, pineapple, fresh grapes, star fruit, ladies finger, bitter gourd, green mango find their way into this sauce individually. Usually they keep good for a few days outside the fridge & longer inside.

Pineapple Gojju holds a special place in the traditional menu of weddings & ceremonies of karnataka & is a much sought after item in a meal. They make a good accompaniment with rotis, dosa etc & especially with Curds rice.

The recipe of today is unique in a sense ' cos it uses Ona Drakshi ( Raisins ) , used less often comparatively, in Gojjus. This recipe is adapted from a kannada cookery book called pakadarshi , by Bhoopalam Surykanthamma. I love to try out recipes from this book.

However the rebel in me never sticks to the original model. I have to change something & you bet I did it this time too ! And to my luck it worked out fine. Now this is how it goes...

You will need :

Any variety of Raisins - 100 gms, soaked in warm water for sometime

To toast :

Urad dhal - 2 tsps
Bengal gram dhal - 2 tspns
mustard - a little
Red chillies - 10 nos or as per requirement
Methi ( fenugreek seeds ) - a few, in the end.

Dry Copra, grated - 2 tbspns
Curry leaves - a few

Tamarind - lemon size ball, soaked in water
Jaggery - Equal to tamarind

To temper:

Cooking oil - 1 tbsp
Mustard- 1 tsp
Turmeric powder- little
Hing - a pinch
Curry leaves- a few


  • In a dry pan, toast Urad dhal, Bengal Gram Dhal, Mustard, Red chillies & in the end put in the methi seeds. Now dry grind all this with copra & curry leaves. Add a little water & run the blender again to get a paste.
  • To temper, take the oil & when warm add the mustard, Turmeric powder , Hing & curry leaves.
  • Tip in the spice paste from the blender. Tamarind extract , Crushed jaggery, Salt can go in at this stage. Add water to adjust the consistency . Bring to boil. In the end add in the soaked raisins & allow to simmer for a few minutes.
  • It is hard to be precise with the exact measurements. It is best to adjust flavors to suit your palate.
Sending this to Nithu's - Think beyond the usual Event.


  1. Gojjus and bajjis are musts of kannadiga cuisines. The unique way of using fruits and dry fruits in gojjus is something out of the world. Loved this gojju.

  2. interesting blog. It would be great if you can provide more details about it. Thanks you.

    Diwali Dry Fruits Gifts to Chennai