Ingredients:

• 2 tsp – Fenugreek/Methi/Menthya seeds
• 2 tsp – Channa Dhalia/Hurigadale/Putaani
• 1 tsp – Tamarind paste
• 1 tbsp – Jaggery
• 1.5 tsp – Rasam powder
• 1 tbsp – Grated coconut, fresh/frozen (optional)
• 2 tsp – Oil
• 3/4 tsp – Mustard Seeds
• 3-4 – Curry leaves
• A generous pinch of Hing
• A pinch of Turmeric
• Salt as per taste

Method:

1. Dry roast the fenugreek seeds until they turn slightly red in colour. Add half a cup of water and pressure cook until done. It takes about 2-3 whistles.
2. Heat oil in a heavy bottomed pan, temper mustard seeds, curry leaves, hing, and turmeric.
3. Add the cooked fenugreek seeds, rasam powder, jaggery, tamarind paste, and salt and boil well for about 4-5 mins. Add some water if required.
4. Meanwhile, coarsely powder the channa dhalia in a blender. Add channa dhalia and grated coconut to the boiling gojju and mix well.
5. Add water to get the desired consistency.
6. Adjust ingredients according to taste and boil for a further minute or two.
7. Remove from heat and serve hot with hot steamed rice/ dosas/rotis.
8. Recipe courtesy: Ramya
9. http://maneadige.blogspot.in/