Gojju is a classic Kannadiga curry. It is a flavoured sweet and sour thick stew where the sourness is balanced by the sweetness of jaggery. It is the closest equivalent to the kulambu of Tamilnadu and pulusu of Andhra.
Gojju is eaten mixed with rice or with sorghum / rice flatbreads ( jolada roti / akki roti). It is also mixed with in flattened rice ( poha / aval)and served for breakfast as Gojju avval / Gojju avalakkai. Due to its high acidic content, a Gojju lasts for 2-3 days without refrigeration. Nowhere in
Unlike the Tamil kulambu, which is often cooked with meat, it would be uncommon to find meat in a Gojju. The Tamil word Gothsu, a thick sour curry, is probably derived from Gojju.
Naming Gojjus : Gojjus can take their name from either the base used ( eg: Pineapple Gojju), from the flavouring used (eg: methi gojju,) or from the additves used (eg: Bendekai Gojju). They are also named after the dish it is eaten with ( eg: Pongal gojju) or after a combination of all the above (eg: Kumabalakayi Mosaru Gojju). Gojju has the consistency of a thick soup. If your gojju is thin, dissolve 2-3 pinches of rice / gram flour in a spoon of water and mix into the simmering gojju to thicken it.
For detailed recipes and great pictures, check out model recipes from my fellow bloggers below :
RV’s Radish Gojju
Anu’s Shallot Gojju
Sushma’s Gojju with Karnataka’s speciality additive Colocasia leaves.
Ramya’s Pineapple Gojju