Punarpuli kayi bhotha gojju / Raw kokum gojju

Ingredients

Raw kokum - 5 to 6
Green chillies - 3
Curry leaves - 5 to 7
Garlic cloves - 6 to 8
Jaggery - 2 medium lemon sized balls
Salt to taste
Oil - 2 spoons
Mustard seeds - 1/4 spoon

Method

In a small vessel, wash and cook raw kokum along with a cup of water. It takes about 3 minutes to cook. Switch off the stove and allow it to cool down.

Chop green chillies, curry leaves. Remove peel of garlic cloves and chop into fine pieces.

Squeeze the cooked kokum and remove seeds. 

Heat a tempering spatula. Add oil. When oil gets heated up, add mustard seeds. After mustard seeds start spattering, add green chillies, garlic cloves. After 10 seconds, add curry leaves. Cook it till garlic turns slight brown. Switch off the stove and add this to cooked kokum juice. 

Powder the jaggery and add it to kokum gojju. Add salt as well. Mix well.

Sweety, tangy, spicy gojju is ready to serve.

Kokum recipes, raw kokum recipes, cocum recipes, cocum chutney, cocum gojju, kokum chutney, kokum gojju, punarpuli kayi gojju, punarpuli gojju, punarpuli recipes