Sizzling Tastebuds

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 Gojjuor 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 Theplasif you wish :-))

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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 :-))

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27 Comments

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

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

    Sowmya

  3. Priya Suresh

    Gojju looks fingerlicking, a prefect side dish for idlis.

  4. The curry looks delish and Loved those pics with Idlis 🙂

  5. Rumana Rawat

    So tempting chutney. love to have..

  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..

  7. Sandhya Karandikar

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

  8. The Pumpkin Farm

    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

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

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

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

  12. Suma Gandlur

    I would like it right now with my rotis. 🙂

  13. vaishali sabnani

    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

  14. cookingwithsapana

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

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

  16. Chef Mireille

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

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

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

  19. Gayathri Kumar

    I love this gojju. It looks super inviting…

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

  21. Sandhya Ramakrishnan

    Your gojju is really tempting me now! Lovely..

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

  23. Foodiliciousnan

    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

  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 😀 )

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

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

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

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