Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.
Wonderfully Tasty and Simple Curry
You can make this simple and easy onion gojju (curry) in just 15 to 20 minutes. Not only does it come together quickly, but it's delicious, healthy, and completely vegan, too.
The main ingredient in this side dish is onion, which imparts a nice crunchiness as well as a smooth mouthfeel. The roasted Bengal gram dal and urad dal add a smoky flavor; the sambar powder (curry powder) gives a lovely aroma and spiciness; and the roasted sesame seeds add a special flavor, as well.
This tangy, sweetish, and spicy onion curry is my favorite because of its simplicity, flavor, and nutrition. Pair it with roti, chapati, poori, or rice. Do try this special curry and enjoy the benefits.
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- 2 cups onion, finely chopped
- 1 tablespoon oil
- 1/2 teaspoon mustard seeds
- Pinch hing powder (asafoetida powder)
- 1 tablespoon urad dal (white lentils)
- 1 teaspoon Bengal gram dal (chana dal)
- 1 or 2 green chili, finely chopped
- 1 teaspoon salt, or to taste
- 1 tablespoon sesame seeds, roasted
- 2 teaspoons fried gram (hurigadale)
- 2 teaspoons rasam powder
- 1 tablespoon jaggery powder
- 1 tablespoon tamarind pulp, or small lemon-sized tamarind soaked in water and the pulp extracted
- a pinch turmeric powder
- 2 tablespoons grated coconut
- 2 teaspoons fresh coriander leaves, finely chopped
- 1 cup water, or as needed
- Dry-roast the sesame seeds in a pan and transfer them to a plate. Allow them to cool.
- When the sesame seeds become completely cold, add them to a mixer along with the fried gram. Make a coarse powder, transfer it to a bowl, and set aside.
- Make the curry: Heat oil in a deep-bottomed pan. Add hing powder and saute for 5 seconds. Add mustard seeds and allow them to crackle. Add split Bengal gram (chana dal) and urad dal (white lentils). Saute over low heat until they becomes golden brown. Add curry leaves and saute for 5 seconds.
- Throw in the chopped onions, chopped green chilies, and some salt. Increase the heat and saute until the onions become transparent.
- Add turmeric powder, jaggery powder, and tamarind paste. Continue to saute for 2-3 minutes. Add rasam powder and mix well.
- Add the 1 cup of water and remaining salt. Bring the mixture to a nice boil; then lower the heat.
- Add the roasted sesame seed and fried gram powder. Mix well.
- Add the grated coconut and chopped fresh coriander leaves. Continue to saute for 1 or 2 minutes.
- Check for taste and consistency. Add red chili powder or salt, if needed. Also, add some water if needed to get the right consistency. This curry should be semi-solid. Mix well and turn off the heat.
- Transfer the gojju (curry) to a serving dish. Garnish it with chopped onions and freshly chopped coriander leaves. Serve with jolada roti, chapati, poori, or cooked rice. Enjoy!