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onion gravy for rotis |side dish for chapati

Onion gojju is a traditional South Indian dish known for its tantalizing flavors and rich, aromatic profile. This savory-sweet delicacy is crafted with a handful of key ingredients, including finely chopped onions cooked to perfection. Infused with masala made with medley of spices and herbs like sesame seeds, cumin seeds, and green chilies, fresh coconut and cilantro, this dish bursts with complexity and depth of flavor. onion gojju offers a delightful balance of textures and tastes, making it a beloved accompaniment to a variety of South Indian meals. Goes well with rice, rotti, chapati, idli as well.


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  1. Begin by heating a pan and dry-roasting the sesame seeds until fragrant.
  2. Transfer the roasted sesame seeds along with coconut into a mixer jar.
  3. Return the pan to the stove over medium heat and add oil.
  4. Once the oil is heated, add hing and mustard seeds. When the mustard seeds start popping, add the dals.
  5. Once the dals turn golden brown, add cut/slit green chilies (alternatively, green chilies can be ground without frying).
  6. Remove the chilies and add them to the mixer jar.
  7. Add chopped onion, turmeric powder, curry leaves, and a pinch of salt to the pan mixture. Mix well and let it cook on medium-low heat, stirring occasionally.
  8. Meanwhile, in the mixer jar, add jeera, tamarind, roasted chickpeas (hurigadale), jaggery, and coriander leaves. Grind to a fine consistency, adding water as needed.
  9. Once the onions are cooked, add the ground masala mixture, remaining salt, and enough water to achieve the desired gojju consistency. Let it simmer for 12 to 15 minutes on low heat.
  10. Approximately 1.25 cups of water should be used.
  11. Stir occasionally during cooking.
  12. Once done, turn off the heat. The gojju is now ready to be served. Enjoy it with rotti, chapati, or rice.