Onion Curry - Erulli gojju recipe

Karnataka Onion Curry - South Indian Recipe

This onion curry is a South Indian curry recipe. It is known as Onion / Erulli Gojju and is from the southern state of Karnataka. Erulli means onion in Kannada language.

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 - Erulli gojju

How to Make Onion Curry - Onion Gojju - Erulli Gojju

Main ingredients for Onion Gojju for 4-6 servings

chopped onion

Ingredients for irulli gojju - onion curry

Tempering ingredients

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
Coriander(cilantro) leaves - 2 tbsp chopped
Fresh grated coconut - 2 tbsp.
Salt - 1 tsp or according to taste.

Optional ingredients

Poppy / khuskhus seeds - 1 tsp, soaked in water
Dalia / puthane/fried gram powder - 1 tsp

Tempering ingredients

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
Curry leaves - 8-10 leaves
Chana dal - 1 tsp
Urad dal - 1 tsp

Preparation before cooking onion curry - Erulli gojju

Grind poppy seeds (if using) and coconut to fine paste adding a little water.
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 the tempering ingredients one by one. First, mustard seeds and cumin seeds. When they stop spluttering, add asafoetida, chana dal and urad dal. Stir and add turmeric powder, curry leaves.

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 - Add 1/2 cup water and cover with a lid. Cook for 5 minutes.

Step 5 - Add tamarind juice, jaggery, rasam powder, salt, grated coconut and coriander leaves. Add coconut and poppy seeds paste if adding. Add puthane/dalia powder if adding. This will make the curry thicker.

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

Cook for 5- 6 minutes more.

Step 6 - Take off the flame. Keep covered till serving time.

Irulli Gojju - Onion curry 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.
Adding puthane/dalia/fried gram powder will make the curry with thicker gravy so add the necessary amount of water.

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