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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
In a bowl, whisk the tamarind paste with 1.5 cups of water until it is completely dissolved. Set this tamarind water aside.
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.
Reduce the heat to low. 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.
Pour the prepared tamarind water into the pan. Add the grated jaggery and salt. Stir well to combine all the ingredients.
Increase the heat to bring the mixture to a boil. 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.
While the gojju simmers, prepare the tempering (tadka). Heat the remaining 1 tablespoon of coconut oil in a small tadka pan over medium heat.
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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.
This indian recipe takes 40 minutes to prepare and yields 4 servings. At 228.42 calories per serving with 2.85g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Pour the hot tempering over the simmering onion gojju. Mix gently and let it cook for another minute to allow the flavors to meld. Turn off the heat and serve hot.
Add a pinch of fenugreek (methi) powder along with other spices for a slightly bitter, complex flavor that complements the sweetness.
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.
To make it more substantial, add a handful of boiled chickpeas or black-eyed peas in the last 5 minutes of simmering.
Onions are a great source of antioxidants like quercetin, which help combat inflammation, protect against cellular damage, and reduce the risk of chronic diseases.
The tempering with hing (asafoetida) and curry leaves is a traditional practice that helps prevent bloating and indigestion, promoting better gut health.
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.
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.
Piyava Gojju can be part of a healthy diet. Onions are rich in antioxidants and prebiotics. However, it contains oil and jaggery, so it should be consumed in moderation, especially if you are monitoring your calorie or sugar intake.
One serving of Piyava Gojju (approximately 0.75 cup or 175g) contains around 175-190 calories, primarily from the coconut oil, onions, and jaggery.
Yes, while red onions are preferred for their sweetness, you can also use yellow or white onions. The taste might be slightly sharper, so you may need to adjust the jaggery accordingly.
This recipe is naturally vegan as it does not use any animal products. Coconut oil is used instead of ghee, and all other ingredients are plant-based.
Piyava Gojju is very versatile. It pairs excellently with steamed rice, neer dosa, set dosa, idli, chapati, or even as a tangy spread for sandwiches.