Onion Curry - South Indian Recipe

Karnataka Curry - Onion / Irulli gojju recipe

This onion curry is a South Indian curry recipe. It is known as Onion / irulli 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.

Ready onion curry - Irulli gojjuReady onion curry - Irulli gojju

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.
Ingredients for irulli gojju - onion curryIngredients for irulli gojju - onion curry

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

Step 1 - Heat oil in a deep pan.

Add mustard seeds and cumin seeds. when they stop spluttering, add asafoetida, chana dal and urad dal. Stir and add turmeric powder, curry leaves.

Heated deep panHeated deep pan with oil
Tempering ingredientsTempering ingredients

Step 2 - Add chopped onions and mix well. Keep stirring once in a while.

Step 3 - Cook onion for about 5-6 minutes or till onions turn transparent and soft as shown below.

Step 4 - Cover with a lid and cook for 7-8 minutes.

Step 5 - Add tamarind juice, jaggery, rasam powder, salt, grated coconut  and coriander leaves. Add coconut and poppy seeds paste if adding.

Add water as necessary to get desired consistency. I added 1/2 cup.

Cook for 5- 6 minutes more.

Take off the flame. Keep covered till serving time.

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

You may serve it hot or at room temperature. You may keep this in the fridge for 3-4 days and heat and serve as and when you want.

Tips

  • 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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