Uddina Bele Gojju - North Karnataka Style

The taste and aroma of uddina bele gojju is very much delightful that you will finish off your meal with whole heartedly. The spice in the green chilies and curry leaves enhances the favour and taste. This is usually eaten along with dried green chilies which is called as Mor milgai in Tamil and Sendige Menasu in Kannada.It is a curd based gojju and is very tasty and very popular across Udupi-Mangalore region of Karnataka and goes very well with rice. This recipe hardly takes five minutes...but it tastes too good. It aids digestion, boosts energy and improves the skin health.

Check out  some other side dish recipes from my blog like 

Curry leaves Idli podi 

Mint and coriander chutney

Prep  time	Cooking time	Serves
10  mins	5 mins	2 persons

Recipe Type: Side dish

Course: North Karnataka Cuisine

Ingredients Split urad dal- 2 tbsp. Water – ½ cup Curd – ¾ cup Green chilies -4 nod Coriander leaves – ¼ cup Salt – 1 tsp Seasonings Coconut oil – 1 tbsp. Mustard seeds – ¼ tsp Hang – 1 tsp Dry red chilies-  3 nos

Method

1. Prepare all the items and make sure its ready before the process.

2. Take urad dal and soak for 1.5 hours. 

3. Now grind it into a fine paste consistency and keep it aside.

4. Add in whisked curd to the urad dal paste and mix it well. 

5. Add salt, asafoetica and coconut oil to the bowl. Make sure no lumps are left out. Now you will come across a thick consistency. Dilute the urad dal mixture by adding little water you can also substitute a part of curd with water. Add in salt and mix it well again.

6.Temper it with oil, mustard seeds, asafetida, curry leaves and red chillies. 

7. Now add in green chillies in the same oil and pour it to the gojju mixture.

8. Serve it with hot steaming rice and enjoy.

Serving Suggestions

Dosa or idli

Hot rice

Notes

• Coconut oil is preferred for better taste.
• Green chilies can be used more or less according to the preference of the spice level.
• Curd or buttermilk should not be sour.