Onion Gojju/Vengaya Gothsu - Gojjus are tamarind based gravies mostly serves as accompaniments to rice based dishes such as pongal, khichdi, upma, idli, dosa in tanjore as well as in most of parts of karnataka. Tanjore based gothsu are simple to make with the minimum ingredients available in the pantry. The gojju powder is used in most of the recipes but some gojju varieties make use of rasam powder and this is one such recipe. Some of the gothsus also have lentils like moong dal, or a combination of moong dal and tuvar dal and make use of sambar powder as well. This is a hot - sour - sweet recipe, the sweetener as well as the coconut added balances the sourness of the tamarind and spiciness from the rasam powder and green chillies thus making it an excellent pair for the tiffin items.
Ingredients:
Onions - Regular big onions are used.
Spices - Green chillies are used
Souring agents - Tamarind extract is used.
Spice powders - Turmeric powder, home - made rasam powder, are used. Store - bought rasam powder can also be used.
Hing/Asafoetida - Solid hing is used. Pinch a little and add it during the seasoning. Powdered hing can also be used.
Salt and Sweeteners: White crystal salt and jaggery powder is used.
Herbs - Curry leaves are used.
Coconut - Fresh or dessicated can be used. If using dessicated, give 10 minutes standing time before serving for the coconut to get infused into the gravy.
Seeds - Mustard, jeera are used.
Oils and fats - Sesame oil is used. Coconut oil or groundnut oil can be used.
Method:
- Season the oil with seeds, spices and herbs.
- Cook the onions in tamarind extract with spice powders added.
- Add coconut. Cook for few minutes.
- Serve
Storage:
Stays good for 2 days in the fridge.
Pre - Preparation:
Soak the tamarind in 3/4 cup of warm water. Squeeze and extract thick juice. Discard the pulp.
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Equipment's used: Kadai/sauce-pan.
Recipe:
Total time taken - 15 minutes
No.of servings - 4
Ingredients:
Onions - 2(medium size)
Rasam powder - 2 tsp
Salt - to taste
Coconut - 1 tbsp
Tamarind - big gooseberry size
Jaggery - 1 tsp
Green chillies - 2
Tempering:
Sesame oil - 1 tsp
Mustard - 1/2 tsp
Jeera - 1/4 tsp
Asafoetida - a pinch
Curry leaves - 1 sprig.
Directions:
1. Chop the onions and green chillies.
2. Heat oil in a kadai/pan, add mustard, jeera, hing, one by one.
3. Add onions, saute till pink, add green chillies .
4. Add tamarind extract, turmeric, rasam powders and salt.
5. Cook till raw smell of the tamarind and the rasam powders goes off.
7. Add jaggery. Cook for few more minutes. Remove from heat
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