Boti Gojju: A Hosatodaku Special in Bengaluru
Hosatodaku, celebrated a day after Ugadi, is a day of a grand non-vegetarian feast for Kannadigas. Here, Leela Prabha shares a cherished family recipe for a special, festive dish.
In parts of Karnataka and Andhra Pradesh, the day after Ugadi is also celebrated Hosatodaku or Varshadadagu. Derived from the Kannada words hosatu (new) and adagu (meat or hunt), Hosatodaku is a celebration of non vegetarian food and is a lesser-known, but deeply observed tradition that marks a renewal to prepares the household and community for the coming (new) year.
It holds deep significance in Karnataka, particularly among the Gowdas and Vokkaligas, who celebrate it with sincerity and pride through an elaborate non-vegetarian family feast known as a baadoota. “In our household, Hosatodaku meant a grand feast for everyone! My earliest memories are of family and community gathering to share the gudde mamsa or meat that was hunted and then divided among the families in the village,” says Leela Prabha, one of the founders of Malgudi Mylari Mane, Bengaluru. “Today, it continues as a generous serving of fresh mutton, where every part of the animal is cooked and enjoyed. Families and friends would come down, and together, savour this delicious feast.”
The Hosatodaku spread at Malgudi Mylari Mane.
This year (March 20, 21) Malgudi Mylari Mane has curated a Hosatodaku feast with dishes like a Bannur lamb broth, quail or hakki fry, a fiery mutton hurthundu, Mylari ghee roast dose paired with boti gojju or tender goat offal; and Malnad koli fry.
This recipe for boti gojju comes from Sharada, Leela’s mother.
RECIPE FOR BOTI GOJJU
Ingredients
500 gm boti
2 medium onions, sliced
1 small tomato, chopped
one inch, sliced ginger
12 - 15 cloves garlic, minced
2 green chillies
1/2 tsp khus khus
3 tsp chilli powder
4 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp pepper powder
2 tbsp refined cooking oil
Dry Spices — 1 inch cinnamon, 4 cloves, 1 green cardamom, ½ tsp khus khus
2 sprigs fresh coriander, chopped (for garnish)
2 sprigs fresh methi leaves, chopped (for garnish)
1 sprig fresh dill, chopped (for garnish)
Water, as needed
Salt, as per taste
Method
In a pot, add thoroughly cleaned offal, turmeric powder, salt and just enough water to cook on medium flame for an hour. If you're in a hurry, pressure cook for 20 minutes.
Add just a tablespoon of oil to a pan and roast the dry spices with one of the onions, tomato, ginger and garlic.
In a grinder, blend the roasted ingredients along with chilli powder and coriander powder into a smooth paste. Set aside.
Heat oil in a pan large enough to hold the offal. Add green chillies, onion and saute until golden brown. Add turmeric and pepper powder.
Transfer the cooked offal to the pan and gently stir.
Add the ground paste and mix well. Simmer for 10 minutes until the oil separates.
Garnish with fresh coriander, methi and dill. Turn off the heat.
Serve hot with mudde, chapati or steamed rice.
Images credit: Dev Madishetti
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