Saturday, April 28, 2012

Pearl Onion Curry/Eerulli gojju

I just made up this recipe and it turned out so yummy!  I guess this dish could be done with regular onion too.

Preparation Time - 20 mins
Cook Time - 20 mins
Serves - 2

Measurements & Ingredients:
  • Pearl Onions - skin peeled and cut into halves
  • Green chillies - 3 - 4
  • All purpose flour(Maida) or Rice flour - 1 tspn mixed with 2 tbspns of water
  • Tamarind juice(pulpy) - 2 - 3 tbspns
  • Jaggery - 4 - 5 tbspns
  • Salt to taste
  • Rasam powder - 1-2 tspns(if it is spicy)
  • Oil - 3 tbspns
  • Mustard seeds - 1/2 tspn
  • A pinch of asafoetida
  • Curry leaves - a few

In a pan heat oil.  Add mustard seeds, hing, curry leaves, green chillies and then add the onions.  Fry on a low heat until the onions turn pink.

Then add salt, plenty of water, tamarind pulp, jaggery and mix.  Let it cook for 5-7 mins on medium heat.  Next add rasam powder.  Let it boil well for 10 mins on medium heat.  Make sure there is enough water to get a gravy. 

At this point, the
gravy will be too watery. 
To thicken this, add the
all purpose flour paste to
the boiling gravy and keep
stirring gently.  Let it boil for another 3-4 mins.  You can see the gravy thickens very fast.  If it is too thick, you can add little water to
get to the desired consistency.

The awesome curry is ready to be served with rice!

  1. Instead of pearl onions, you could add regular onions, cut into small cube sizes.
  2. The taste of sweetness, sourness and Spiciness should be equal for this dish.

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