Sojji is rice, generally of the small variety, that is dry roasted for preparation of various kinds of dishes in the Bhagashastra. This rice is also called Usali in the cuisine of Maharashtra and Karnataka and is prepared on festivals such as Ekadasi, where people have to fast. With the dry roasted rice or sojji once established, various dishes can be prepared by varying the seasoning.
A basic seasoning is described below, which can be varied as per taste and local ingredients.
Seasoning
- Ghee/Sesame oil
- Red Chilies
- Urad Dal/Black Gram
- Asafoetida
- Curry Leaves
1. Ghee or Sesame oil – Heat this in a saute pan(wok) or iron ladle or mud pot or a vessel which is rust free until the spluttering sound stops.
2. Red Chillies – Remove the stems and break them in smaller pieces and drop them in the ghee or oil and leave it until half-cooked.
3. Urad Dal or Black gram- Add this to the red chillies and keep it until the spluttering sound stops.
4. Then put this seasoning in the desired dish and mix it. If you want to add asafoetida and curry leaves, you can add them when the mustard seed stops spluttering.
5. It is necessary to follow the above procedure correctly for seasoning. Some people add the mustard, red chillies etc before the oil is heated and take it out of the stove before the spluttering stops.
6. If it is done this way, the taste of the dish will be spoiled and there are many ailments caused in the body.
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