Apple Gojju | How to make apple gojju?

Rich aromatic flavourful, apple gojju/gotsu to awaken your taste buds
11/02/2016 8:39:53 PM vindhyadesai

Apple Gojju

Gojjus are side dishes to awaken your taste buds. They are spicy, tangy and sweet light gravies usually mixed with a small amount of hot rice or eaten as a side dish with chapathis/rotis. Gojjus can be made using different kinds of vegetables or even fruits. Bitter gourd, cucumber, pineapple, apple, capsicum, fenugreek seeds (methi), sesame seeds(til/yellu) various kinds can be used. Each of these render a special flavour to a gojju. Here’s the recipe for apple gojju.
Unique tasting ingredients are roasted into a masala and then ground up with the spices to make the thick gravy. I have already posted pineapple gojju recipe and here’s the apple gojju recipe. Apple gojju is quite rare but is definitely very tasty as apples have a very sweet unique taste with lot of body and texture.
Enjoy this flavourful apple gojju with some hot rice. I learnt this recipe years ago from a TV show and had it penned down in my book. Try other gojju recipes. More gravy and curry recipes to try!

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Apple Gojju | How to make apple gojju?
 
Prep time
Cook time
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Rich aromatic flavourful, apple gojju/gotsu to awaken your taste buds
Author:
Recipe type: Side
Cuisine: Indian
Serves: 1 Cup
Ingredients
For Dry Masala:
  • 1 Tbsp raw rice/sona masuri rice
  • 2 Tsp sesame/yellu/til
  • 2 Tsp urad dal
  • 2 dry chillies
For Gojju:
  • 5-6 cashews
  • 2 Tbsp oil
  • ½ Tsp mustard
  • A big pinch of hing
  • 7-8 curry leaves
  • 1 big cooking apple or regular apple
  • 1 Tsp rasam powder
  • 1 Tsp tamarind paste/extract
  • 1 piece or ½ Tbsp jaggery
  • Salt to taste
Method
  1. Soak the cashews in water for 15-20 minutes
  2. Meanwhile get the masala ready. Keep urad dal, sesame seeds and raw rice in a plate
  3. Heat a pan, add urad dal, sesame and raw rice and roast them till light golden
  4. Add dry red chillies and roast till dal, rice and sesame all turn completely golden. Allow it to cool
  5. Dry grind this masala
  6. Wash the apple well and peel it. Do not discard the peel. Chop up the apple finely
  7. Use the peels and them to ground masala and grind again. Keep aside
  8. Add oil in a pan, add mustard and allo them to splutter. Add hing and fry for a few seconds
  9. Drop in the curry leaves and saute
  10. Tip in chopped apples and saute well in the tadka
  11. Once apples start reducing and leave out water, add the ground masala and mix well
  12. Add tamarind paste and jaggery
  13. Sprinkle in rasam powder and mix well
  14. Add salt and mix and let it reduce
  15. Drain the cashews and grind into a paste with little water
  16. Pour this paste into the gojju and mix well
  17. Finish with coriander
  18. Serve hot with rice or as a side dish with chapathis/rotis
Notes
Adjust red chillies as per your taste. Add an extra one if you prefer it spicy

Raw rice helps thicken the gojju along with cashews and makes it even

Use any kind of apple you want, make sure they are not very tart or sour. Adjust jaggery according to taste of the apples. Here I have used a green cooking apple (Granny Smith variety)

Add some lime/lemon juice to chopped apples to prevent discolouration from oxidation

Using the peels in the masala helps you retain the nutrients in the peels. Try not to discard them, they also add flavour

Roast the masala on low-medium flame to ensure goldenness of dal, rice and sesame
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Stepwise:
Soak the cashews in water for 15-20 minutes
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Meanwhile get the masala ready. Keep urad dal, sesame seeds and raw rice in a plate
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Heat a pan, add urad dal, sesame and raw rice and roast them till light golden
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Add dry red chillies and roast till dal, rice and sesame all turn completely golden. Allow it to cool
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Dry grind this masala
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Wash the apple well and peel it. Do not discard the peel. Chop up the apple finely
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Use the peels and add them dry ground masala and grind again. Keep aside
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Pour the oil in a pan, add mustard and allo them to splutter. Add hing and fry for a few seconds
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Drop in the curry leaves and saute
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Tip in chopped apples and saute well in the tadka
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Once apples start reducing and leave out water, add the ground masala and mix well
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Add tamarind paste and jaggery
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Sprinkle in the rasam powder and mix well
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Add salt and mix and let it reduce
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Drain the cashews and grind into a paste with little water
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Pour this paste into the gojju and mix well
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Finish with coriander
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Serve hot with rice or as a side dish with chapathis/rotis
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Also try other gojju recipes like yellu gojju, pineapple gojju

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