We generally make this when we're bored of gravies with vegetables, and want a change in taste. This onion gravy is quite simple to make and has a distinct taste when compared with other vegetable gravies. Making it a little spicy, with a correct blend of chilies, tamarind, jaggery and salt makes it an ultimate dish for rice, chapathis or even dosas. And it can be preserved for a couple of days too, when boiled sufficiently.
Here’s the recipe....
Onion Gravy (Eerulli Gojju)
Preparation time : 15 min Cooking time : 15 -20 min Serves : 5-6
Ingredients: Onions – 8-10 medium sized Cooking Oil - 1 Tbsp Turmeric - a small pinch Chana dal – 2 tsp Urad dal – 1 tsp Fenugreek seeds - ¾ tsp Red chilies - 10 -12, byadagi variety (use Guntur variety for spicier version) Coconut - 1 cup, grated Mustard seeds - 1 tsp Curry leaves - 15-20 Jaggery - 2 big marble sized lumps Tamarind - 2 -3 big marble sized balls, washed and soaked Salt - 1 tsp, vary acc to taste
Method: • Chop onions into small pieces (Need not be very fine, and nor should it be very big ) • In a thick bottomed pan, heat the oil and mustard seeds and allow to splutter • Add half the curry leaves and chopped onion and turmeric • Sauté it well on medium flame for 5 to 10 minutes, till the onions turn translucent. • Meanwhile, in a separate pan, dry roast chana dal, urad dal, fenugreek seeds, red chilies and remaining curry leaves for 1-2 minutes till they become aromatic and golden brown • Allow to cool slightly and grind the roasted spices with grated coconut, salt and jaggery, tamarind pulp adding water if required • Add this ground paste to the sautéed onions, and bring it to a boil • Add water to maintain gravy-like consistency • Put off the flame after 5 minutes of boiling
Tips n Tricks: • Sauté the onions well, till they turn translucent to avoid the raw smell