Marige gojju recipe | How to make marige jojju | Easy side dish for rice
By Latha on November 25th, 2022
Marige gojju recipe explained with step by step pictures and video. This havyaka brahmins style marige gojju is very easy to prepare and it tastes good with hot steaming rice. Marige gojju is a traditional gojju recipe that can be prepared in just 5 minutes.
Marige is a type of vessel (either wood or metal) used to crush the masala during olden days. Masala for this gojju was crushed using marige and hence the name "marige gojju". Here in this recipe I have used hing or asafoetida, however you can replace it with 4 - 5 cloves of garlic if you like garlic. Traditionally it is prepared either way. Also I have used red chilli in this recipe, whereas jeerige mensau or bird's eye chillies are used in the original recipe.
If you are looking for more chutney recipes then do check pudina coconut chutney, curry leaves chutney, Urad dal chutney, Cucumber peel chutney, doddapatre chutney, watermelon-rind chutney, garlic chutney, coriander leaves chutney, ridgegourd peel chutney, brahmi chutney and radish chutney.
I have made a video on this marige gojju recipe, which I have embedded it below. Kindly have a look.
Preparation time: 5 min
Cooking time: 5 min
Serves: 4
Ingredients: (measuring cup used = 240ml)
- 3 - 5 red chillies
- 3 tsp urad dal
- 2 tsp coriander seeds
- 1 tsp sesame seeds
- 1/2 tsp mustard seeds
- 1/2 cup curd
- 1 tsp cooking oil
- Salt as per your taste.
Ingredients for tempering (optional):
- 1/2 tsp mustard seeds
- 4 curry leaves
- 1 tsp cooking oil
Instructions for making marige gojju:
- Heat a tsp of oil and fry the red chillies.
- Once the chillies are fried, add in urad dal and coriander seeds. Fry until urad dal turns slightly brown.
- Add in sesame seeds and mustard seeds. Continue frying until mustard seeds start to splutter.
- Followed by add in either garlic or asafoetida.
- Also add salt as per taste. Give a good mix and switch off the stove.
- Wait until warm and then take the roasted ingredients in a mixie jar. Make a coarse powder.
- Add in curd and little water.
- Pulse it once and transfer it into a bowl.
- Tempering is not needed for this gojju. However if you wish you can temper it with oil, mustard seeds and curry leaves. Serve it with hot steaming rice.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
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