Onion Curry - South Indian Recipe

Karnataka Curry - Onion / Irulli gojju recipe

This onion curry is a South Indian curry recipe. It is called Onion Gojju and is from the southern state of Karnataka.

I always have onions at home as I use them a lot in my cooking. When no other vegetables are available, I make this onion gojju.

This onion gojju curry is a bit spicy and very tasty curry. It is served with Steamed Rice , Chapati , a variety of indian breads

You may use white or red onions for this curry.

How to Make Onion Curry - Onion Gojju - Irulli Gojju

Main ingredients for Onion Gojju for 4-6 servings

chopped onionchopped onion
  • Onions - 4-5 large, about 3 cups finely chopped.
  • Rasam Powder - 1 1/2 teaspoons
  • Jaggery (gud) - 2/3 tea spoons, more or less according to taste.
  • Tamarind (imli) - small lime sized or tamarind extract
  • Vegetable oil - 1 tbsp
  • Mustard  seeds (rai) - 1/2 tsp
  • Cumin seeds (jeera) - 1/2 tsp
  • Turmeric (haldi) powder - 1/2 tsp
  • Asafotieda / hing - 1/4 tsp1
  • Fresh coconut -  2 tbsp.
  • Poppy seeds (optional) - 1 tsp
  • Curry leaves - 8-10 leaves
  • Coriander(cilantro) leaves - 2 tbsp chopped
  • Salt - 1 tsp or according to taste.

Preparation before cooking onion curry

  1. Grind poppy seeds (if using) and coconut to fine paste adding a little water.
  2. Soak tamarind in water for 10-15 minutes. Extract juice, keep aside.

Cooking Method for onion curry - onion gojju

  1. Heat oil in a deep pan.
  2. Add mustard seeds and cumin seeds. when they stop spluttering, add asafoetida and turmeric powder, curry leaves.
  3. Add chopped onions and mix. Keep stirring once in a while.
  4. Cook for 10 minutes or till onions turn transparent and soft.
  5. Add tamarind juice, jaggery, rasam powder,salt.
  6. Cover with a lid and cook for 7-8 minutes.
  7. Add coconut/poppy seeds paste. Add water if necessary to get desired consistency .
  8. Cook for another 5 minutes.
  9. Add Coriander leaves(cilantro).
  10. Take off the fire.

Your Onion Gojju is ready to serve with Steamed Rice, Chapati, Phulka , Poori


  • You may use Sambar Powder instead of rasam powder for variation.The curry will thicken.
  • You may use tamarind extract or tamarind powder instead of tamarind to save time.
  • Add more jaggery if you like sweetish taste. I like it a bit sweetish. White onions are likely to be sweetish compared to red onions.

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