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
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.
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 :-))
wow eeruli gojju looks super delicious and prefect side for idli's and dosa 🙂 make me drool dear :)wonderful capture !!
tongue tickling and so yummy!!! my mouth is watering here!!
Sowmya
Gojju looks fingerlicking, a prefect side dish for idlis.
The curry looks delish and Loved those pics with Idlis 🙂
So tempting chutney. love to have..
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..
So bright and tempting. These are the recipes that make the Indian cuisine so unique. It can be eaten with everything.
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
Pic is very inviting Kalyani..Gojju nalla iirukku idli kuda nalla irukku:-)
Pics look so inviting and love the flavor of tamarind and coconut.
todays dinner gong to make 2 dish urs and vallis so good.
I would like it right now with my rotis. 🙂
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
Onion in tamarind and coconut gravy sounds so delicious ! Lovely clicks..
Simple love this ..My husband doesn't eat onions in sambar/goju. So I miss out on these kinds of dishes.
can't believe something as basic as onions has reached such a high price..how awful!!!
So tempting dish.. Pongal & a scoop of this gojju will be a perfect combo..
What a gorgeous color!This is my fav esp if mom makes it for me. Clicks are super inviting….
I love this gojju. It looks super inviting…
That is such a yummy looking gojju.. Very tempting.
Your gojju is really tempting me now! Lovely..
OMG you are killing me with your recipes one more delicious recipe yummm…
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
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 😀 )
Yummy stuff. Never heard of eerulli gojju though I am from Karnataka. Shows how much I do not know:) Thanks.
hi, i tried it and it was really good but due to addition of coconut the colour was different.
hi, i tried it recently but the colour was different due to addition of coconut.