Politically speaking, this dish shouldn’ t be posted now. Given the price of Onions in India, its probably
cheaper to buy Gold !.. And with the elections looming hard, it isn’t 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)..
What is Eerulli Gojju
Eerulli gojju is a traditional dish from the South Indian state of Karnataka. The word “eerulli” in Kannada, the local language of Karnataka, means “onion,” and “gojju” refers to a spicy and tangy curry made with tamarind, jaggery, and spices.
The origin of the dish is not clear, but it is believed to have originated in the rural areas of Karnataka, where onions are grown in abundance. Onions are an essential ingredient in the local cuisine of Karnataka, and they are used in various dishes, including chutneys, curries, and sambar.
Eerulli gojju is a simple yet flavorful dish that is made with minimal ingredients. It is usually served as a side dish with rice or chapati and is a popular dish in the region. Over time, the dish has evolved, and different variations of the recipe are prepared in different parts of Karnataka.
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 lip smacking 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 at least 2 days – and goes well with Theplas if you wish :-))
Health Benefits of Onions in everyday cooking
Onions are a versatile and flavorful ingredient used in everyday cooking around the world. Here are some of the benefits of using onions in your cooking:
- Nutritious: Onions are a good source of vitamins C and B6, potassium, and dietary fiber.
- Boosts immunity: Onions contain phytochemicals that have anti-inflammatory and anti-bacterial properties, which can help to boost your immune system and fight off infections.
- Promotes heart health: Onions contain quercetin, which has been shown to reduce inflammation, lower blood pressure, and decrease the risk of heart disease.
- Anti-cancer properties: Onions contain compounds that have been found to inhibit the growth of cancer cells and reduce the risk of certain types of cancer, such as stomach and colon cancer.
- Enhances flavor: Onions have a strong and distinctive flavor that can enhance the taste of many dishes.
- Versatile: Onions can be used in a wide range of dishes, including soups, stews, stir-fries, salads, and sandwiches.
Overall, onions are a healthy and flavor ful ingredient that can add depth and complexity to many different types of cuisine.
Prep time : 10 mins | cook time : 15
mins | Serves : 2
- Onions – 3 large
- Oil – 2 TBSP
- Tamarind Extract – 1/4 cup (or 3
TBSP Thick tamarind paste)
- Salt – to taste
- Jaggery – 4 TBSP
- 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
- Oil – 2 TBSP
- Curry leaves, coriander leaves – few
- Hing / Asafoetida – a pinch
- Mustard seeds – 1 tsp
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.
4) 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 :-))