Piyava Gojju
A tangy, sweet, and spicy onion curry from the Konkani cuisine of coastal Karnataka. It’s a perfect side dish that bursts with flavor and pairs wonderfully with hot rice, dosas, or chapatis.
For 4 servings
7 steps. 25 minutes total.
- 1
Step 1
- a.In a bowl, whisk the tamarind paste with 1.5 cups of water until it is completely dissolved. Set this tamarind water aside.
- 2
Step 2
- a.Heat 2 tablespoons of coconut oil in a heavy-bottomed pan or kadai over medium heat. Add the thinly sliced onions and sauté for 10-12 minutes, stirring occasionally, until they become soft, translucent, and start to caramelize at the edges.
- 3
Reduce the heat to low
- a.Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Sauté for about 1 minute until the spices are fragrant and the raw smell disappears.
- 4
Pour the prepared tamarind water into the pan
- a.Add the grated jaggery and salt. Stir well to combine all the ingredients.
- 5
Increase the heat to bring the mixture to a boil
- a.Once boiling, reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes. The gravy will thicken, and you may see oil separating at the sides.
- 6
While the gojju simmers, prepare the tempering (tadka)
- a.Heat the remaining 1 tablespoon of coconut oil in a small tadka pan over medium heat.
- b.Add the mustard seeds and wait for them to splutter completely.
- c.Add the urad dal and fry until it turns a light golden brown.
- d.Add the broken dried red chilies and curry leaves. Sauté for 20-30 seconds until the leaves are crisp.
- e.Turn off the heat and immediately add the hing. Give it a final stir.
- 7
Pour the hot tempering over the simmering onion gojju
- a.Mix gently and let it cook for another minute to allow the flavors to meld. Turn off the heat and serve hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, slice the onions as thinly and uniformly as possible.
- 2Be patient while sautéing the onions. Allowing them to soften and lightly caramelize is crucial for developing the sweet base flavor of the gojju.
- 3The balance of sweet, sour, and spicy is key. Feel free to adjust the amount of jaggery, tamarind, and chili powder to suit your palate.
- 4Using red onions will result in a slightly sweeter and more vibrant gojju.
- 5This dish tastes even better the next day as the flavors deepen. Store it in an airtight container in the refrigerator for up to 3 days.
Adapt it for your goals.
Flavor
Add a pinch of fenugreek (methi) powder along with other spices for a slightly bitter, complex flavor that complements the sweetness.
TextureTexture
For a thicker, creamier gojju, add 2 tablespoons of freshly grated coconut or a splash of coconut milk and simmer for a few more minutes at the end.
ProteinProtein
To make it more substantial, add a handful of boiled chickpeas or black-eyed peas in the last 5 minutes of simmering.
Why this is on our healthy list.
Rich in Antioxidants
Onions are a great source of antioxidants like quercetin, which help combat inflammation, protect against cellular damage, and reduce the risk of chronic diseases.
Aids Digestion
The tempering with hing (asafoetida) and curry leaves is a traditional practice that helps prevent bloating and indigestion, promoting better gut health.
Plant-Based Goodness
This recipe is entirely plant-based, providing essential nutrients from vegetables and spices without any animal products, making it suitable for vegan and vegetarian diets.
Frequently asked questions
Piyava Gojju is a traditional onion-based curry from the Konkani cuisine of coastal Karnataka, India. It is known for its unique balance of sweet, sour, and spicy flavors, making it a popular side dish for rice and dosas.