Dry roast the fenugreek seeds until them turn lightly red in color; Make sure not to burn them.
Add half a cup of water and pressure cook until done; It takes about 2-3 whistles in my cooker.
Heat oil in a heavy bottomed pan; Temper with mustard seeds, curry leaves, hing and turmeric.
Add the cooked fenugreek seeds, rasam powder, jaggery, tamarind paste, salt and boil well for about 4-5 mins; Add a little water if required.
Meanwhile, coarsely powder the chana dhalia using a blender; Add chana dhalia and grated coconut to the boiling gojju and mix well; Add water to get the desired consistency; Adjust ingredients according to taste and boil further for a minute or two;
Remove from stove and serve hot with hot steamed rice/ dosas/rotis and relish.