Boti Gojju: Tender Goat Offal to Mark Hosatodaku Celebrations
Ugadi, the New Year celebrated in Karnataka, Andhra Pradesh, and Telangana, is traditionally marked with largely vegetarian foods, symbolising renewal and the six flavours of life. The following day, however, brings Hosatodaku, when many Kannadiga households gather for a grand, meat-forward feast.
Malgudi Mylari Mane, a heritage-style restaurant celebrating old Mysuru and Malnad culinary traditions in Bengaluru, is marking the occasion with a Hosatodaku spread featuring Bannur lamb broth, quail (hakki) fry, fiery mutton hurithundu, and their signature Mylari ghee roast dose paired with boti gojju or tender goat offal, alongside Malnad koli fry.
For the occasion, Leela Prabha shares a cherished family recipe for boti gojju.
In parts of Karnataka and Andhra Pradesh, the day after Ugadi is also celebrated Hosatodaku or Varshadadagu. Unlike the celebration of Ugadi, which highlights seasonal ingredients and a vegetarian spread, Hosatodaku is a meat-heavy celebration. Derived from the Kannada words hosatu (new) and adagu (meat or hunt), Hosatodaku is a lesser-known but deeply rooted tradition that marks renewal, preparing the household and community for the coming year ahead.
It holds deep significance in Karnataka, particularly among the Gowdas and Vokkaligas, who celebrate it with pride through an elaborate non-vegetarian family meal 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 with a generous serving of fresh mutton, where every part of the animal is cooked and eaten together. Families and friends would come down, and together, savour this delicious feast.”
The Hosatodaku spread at Malgudi Mylari Mane.
This year, on March 20th and 21st, Malgudi Mylari Mane is hosting a Hosatodaku menu with dishes like a Bannur lamb broth, quail or hakki fry, a fiery mutton hurthundu, Mylari ghee roast dose with boti gojju or tender goat offal; and Malnad koli fry.
Boti gojju is a prime example of nose-to-tail cooking. A bold and hearty dish with earthy spices, its preparation is laborious. Each part must be meticulously cleaned, a process that is both physical and painstaking, and only then, does the cooking begin. The boti is first boiled for several hours to tenderise, and then cooked slowly with spices, allowing the flavours to develop into a robust dish.
This family recipe for boti gojju comes from the founder Leela’s mother, Sharada.
RECIPE FOR BOTI GOJJU
Ingredients
500 g boti
2 medium onions, sliced
1 small tomato, chopped
1 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, to 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 sauté 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.
Image credit: Dev Madishetti
Visit Malgudi Mylari Mane on March 20th and 21st to sample the Hosatodaku menu. Book a spot here.
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