September 6, 2013

Eerulli Gojju | Onion in Tamarind-Coconut Gravy | Quick Side Dish recipe from Karnataka

Politically speaking, this dish shouldnt be posted now. Given the price of Onions in India, its probably cheaper to buy Gold !.. And with the elections looming hard, it isnt hard to figure out how and why the humble onions has been cartelised and made out of reach for the common man. Everyday we hear stories from maids and labourers who are working in our building about how this veggie has reached never before prices of 70-80 rs per kg. Even the Onion Parathas or Onion Pakoras or Onion Uttapams have been out of reach in every day kitchens, not to mention the Salads. 

Well, things being that, why not some spread some cheer to spread the versatility of Onions with this simple to make and yummy tasting Gojju. Traditionally in Karnataka cuisine, Gojju is basically a tamarind based thickish stew with or without veggies, but which have a longer shelf life due to the addition of Tamarind like the Orange Peel Gojju, Pineapple Gojju or even the super popular Bendekaayi Gojju (with Okra)..

Today's post - Eerulli Gojju (Eerulli in Kannada means onions) - is something you can pack for long rail journeys (do they still happen in this age of quick vacations and flight hopping ??) or even something you can rustle up when you are lazy to cook anything else. With refrigeration, this stays for 2-3 days and tastes heavenly with Curd Rice (well, I am a rice lover, so any curry / stew tastes great with rice-  its my ultimate comfort food, and I am not apologetic about it)...

So, to cut things short, do try out this yummy lipsmacking gojju. You can eat it with Chapatis (flat Indian bread), Idlis or even Dosa.  If you are planning to take it for a picnic or long trip, cut out the coconut and increase the tamarind and use no water at all, it will keep for atleast 2 days - and goes well with Theplas if you wish :-))


Prep time : 10 mins | cook time : 15 mins | Serves : 2

Ingredients:
  • Onions - 3 large
  • Oil - 2 TBSP
  • Tamarind Extract  - 1/4 cup (or 3 TBSP Thick tamarind paste)
  • Salt - to taste
  • Jaggery - 4 TBSP

To grind:
  • Fenugreek seeds / Methi - 1/2 tsp
  • Red chillies - 2 to 3
  • Dry coriander seeds / dhaniya - 1/2 tsp
  • Channa Dal / split Bengal gram - 2 tsp
  • Jeera / Cumin - 1/2 tsp
  • Coconut grated - 1/4 cup


Tempering:
  • Oil - 2 TBSP
  • Curry leaves, coriander leaves - few
  • Hing / Asafoetida - a pinch
  • Mustard seeds - 1 tsp


Method:
1) Mince onions fine. Soak tamarind in warm water for 5-10 mins and derive a thick extract. 
2) Roast all the ingredients (under grind list) one by one, incl coconut till they turn slightly brown. Grind them to a smooth paste using very little water.
3) In a pan, add 2 TBSP oil. Splutter mustard seeds, curry leaves and hing. Add the onions and saute them till they turn slightly brownish (about 8-9 mins). Now add the ground paste, salt, jaggery and saute again for 4-6 mins, and now add the tamarind extract. Do not add any more additional water, and let it simmer for 8-10 mins on a low flame till the raw smell disappears and it comes to a thickish curry kind of consistency. If you need to thicken it, mix 1 tsp of rice flour in water and add till it thickens and an oil glaze appears on the top.
4) Transfer to a serving bowl and dip hot chapatis or Idlis or even Dosas into it and enjoy :-))



27 comments:

  1. wow eeruli gojju looks super delicious and prefect side for idli's and dosa :) make me drool dear :)wonderful capture !!

    ReplyDelete
  2. tongue tickling and so yummy!!! my mouth is watering here!!

    Sowmya

    ReplyDelete
  3. Gojju looks fingerlicking, a prefect side dish for idlis.

    ReplyDelete
  4. The curry looks delish and Loved those pics with Idlis :-)

    ReplyDelete
  5. So tempting chutney. love to have..

    ReplyDelete
  6. The colour is surely bright and inviting Kalyani. I had the same thought, with the onion price being so high, you went on making an exculsive onion dish. However as I say I can't cook without onions, so whatever price it is, I might ignore the gold, but not these..:)

    btw we refer gojju to any gravy dish that is quite think around the vegetable..

    ReplyDelete
  7. So bright and tempting. These are the recipes that make the Indian cuisine so unique. It can be eaten with everything.

    ReplyDelete
  8. Kalyani, you seem relatively unaffected with the onion prices :) this recipe looks very interesting, i will confess that i am the only one at home who loves obvious onions in my dishes

    ReplyDelete
  9. Pic is very inviting Kalyani..Gojju nalla iirukku idli kuda nalla irukku:-)

    ReplyDelete
  10. Pics look so inviting and love the flavor of tamarind and coconut.

    ReplyDelete
  11. todays dinner gong to make 2 dish urs and vallis so good.

    ReplyDelete
  12. I would like it right now with my rotis. :)

    ReplyDelete
  13. Kalyani can we omit out the jaggery..since onions are sweet..they will surely lend their sweetness. Wont the addition of jaggery make it more sweet.I know it might get balanced with tamarind. .its just that personally I prefer tangy stuff.
    The gojju looks super with that color

    ReplyDelete
  14. Onion in tamarind and coconut gravy sounds so delicious ! Lovely clicks..

    ReplyDelete
  15. Simple love this ..My husband doesn't eat onions in sambar/goju. So I miss out on these kinds of dishes.

    ReplyDelete
  16. can't believe something as basic as onions has reached such a high price..how awful!!!

    ReplyDelete
  17. So tempting dish.. Pongal & a scoop of this gojju will be a perfect combo..

    ReplyDelete
  18. What a gorgeous color!This is my fav esp if mom makes it for me. Clicks are super inviting....

    ReplyDelete
  19. I love this gojju. It looks super inviting...

    ReplyDelete
  20. That is such a yummy looking gojju.. Very tempting.

    ReplyDelete
  21. Your gojju is really tempting me now! Lovely..

    ReplyDelete
  22. OMG you are killing me with your recipes one more delicious recipe yummm...

    ReplyDelete
  23. I used to eat so much gojju when I was in Bangalore. I love them with idlis and dosas. My hubby though prefers them without the jaggery. The pics have turned out so well

    ReplyDelete
  24. Loved the write up...gold and onions! But with the price of gold increasing as well, we should make our peace with onions!

    Nice gojju, btw! Will try once the price comes down a bit... (We need to keep an eye on Onion price just like NIFTY and Sensex :D )

    ReplyDelete
  25. Yummy stuff. Never heard of eerulli gojju though I am from Karnataka. Shows how much I do not know:) Thanks.

    ReplyDelete
  26. hi, i tried it and it was really good but due to addition of coconut the colour was different.

    ReplyDelete
  27. hi, i tried it recently but the colour was different due to addition of coconut.

    ReplyDelete

hi there ! Thanks for stopping by. Would love to hear what you thought of this post.. your support is invaluable for this blog..

Cheers
Kalyani

Related Posts Plugin for WordPress, Blogger...
 

Sizzling Tastebuds Copyright © 2009 Cookiez is Designed by Ipietoon for Free Blogger Template