Hasi arisinada gojju

Sauce made from raw turmeric in Karnataka


  • 3 pieces Raw turmeric rhizome, 2 inch long
  • 8 Pepper corns
  • 1 teaspoon urad dal
  • 1/2 teaspoon Mustard seeds
  • 1 teaspoon Sesame seeds
  • 2 teaspoons Oil
  • 1 cup Grated coconut
  • 1 raw Tamarind, small piece
  • 2 tablespoons sugar
  • Salt to taste


  1. Wash and prick turmeric with fork. Placed on fork, cook directly on flame for 4-5 minutes till slightly soft.
  2. Remove turmeric skin and chop finely.
  3. Heat oil. Splutter pepper corns, urad dal, mustard seeds and sesame seeds.
  4. Roast for a while and then remove and grind along with turmeric pieces, grated coconut and tamarind using little water into fine paste.
  5. Heat the paste in a pan. Adjust taste with salt and sugar. Bring to boil till mixture thickens.
  6. Serve raw turmeric Gojju hot with steamed rice. Refrigerate and store for 2-3 days.

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