Eerulli Gojju / No Grind, Tangy Onion Gravy

Here’s one simple and quick side dish with onions that requires no more than a few ingredients, and does not need grinding. It is a traditional recipe, I suppose, for I’ve picked it from mom and mil, both. It requires a readymade rasam powder; we use a home made version, but any store bought one like MTR works too.

Just chop a couple of onions fine, sauté it, add the other ingredients and boil. Add a tempering just before serving for that crispy lentil touch! How easy is that!

And the result is one tangy, spicy gravy, that goes well with rice, dosas, rottis, etc. Perfect one when your taste buds need a tickle, but you don’t have much time to spare!

Eerulli Gojju - No grind, tangy onion gravy

Preparation time       : 5 min

Cooking time             : 10 min

Serves                         :  4 -5

Ingredients:

Red Onion - 2 medium sized, chopped fine

Oil - 1 Tbsp

Rasam powder - 2 tsp

Tamarind pulp - 3-4 Tbsp

Jaggery - about 2 tsp when powdered; Can use sugar/brown sugar instead

Salt                  - ¾ tsp or as per taste

For tempering

Oil - 1 tsp

Mustard seeds - 1 tsp

Chana dal - ½ tsp

Urad dal - 1 tsp

Curry leaves - from one or two sprigs

Green chilies - 1-2, depending on the extra heat needed

Method:

• Heat 1 Tbsp oil in a heavy pan
• Add the chopped onions and sauté till translucent  
• When done, add tamarind pulp, rasam powder, jiggery and salt and mix well
• Adjust the consistency with more water and bring to a boil; check for the taste and add more of rasam powder, sugar or salt to balance the tartness of tamarind
• Boil for a couple of minutes and keep aside
• In a small pan, make the tempering by heating oil and adding mustard seeds
• Once they sputter, add the dals, curry leaves
• In case you want an extra spicy version, add 1-2 finely chopped green chilies and sauté   
• Mix in the tempering just before serving so that it adds a crispy touch to the gravy
• Can be had as a side dish to rice, mixed with a spoon of oil/ ghee, for rottis, dosas, etc

Notes:

• This gravy when boiled well, stays fresh for about 4-5 days in refrigerator