Friday, July 13, 2012

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

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

  • 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

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


  1. This is super quick gravy looking so good with that tempering

  2. This looks nice. And simple too. Sure to try it soon

  3. Yep, quick & delicious. I love this gojju. It goes well with akki rotti.

  4. Slurp,drooling here, wat an irresistible gojju.


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