Meanwhile get the masala ready. Keep urad dal, sesame seeds and raw rice in a plate
Heat a pan, add urad dal, sesame and raw rice and roast them till light golden
Add dry red chillies and roast till dal, rice and sesame all turn completely golden. Allow it to cool
Dry grind this masala
Wash the apple well and peel it. Do not discard the peel. Chop up the apple finely
Use the peels and them to ground masala and grind again. Keep aside
Add oil in a pan, add mustard and allo them to splutter. Add hing and fry for a few seconds
Drop in the curry leaves and saute
Tip in chopped apples and saute well in the tadka
Once apples start reducing and leave out water, add the ground masala and mix well
Add tamarind paste and jaggery
Sprinkle in rasam powder and mix well
Add salt and mix and let it reduce
Drain the cashews and grind into a paste with little water
Pour this paste into the gojju and mix well
Finish with coriander
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
Recipe by Food Of Interest at https://foodofinterest.com/apple-gojju/