Today, I bring to you “Onion Gojju”/Onion Relish, a spicy, tangy instant dish from the Konkani community of Mangalore (from the southern part of India), using only onions, chillies and tamarind (totally vegan). It goes perfect with our traditional rice broth called “peja”( rice cooked and served in its own broth).
Onion gojju is a tangy and spicy traditional Mangalorean (from south India) condiment like uncooked relish made with just onions and some tamarind and red chillies!!! It is a great accompaniment for chapattis, dosas (rice –lentil crepes), idlis ( steamed rice-lentil cakes) but we often relish it with just “peja”. .
Whenever we need to eat something simple for dinner and I neither have the energy to make something elaborate nor feel like eating anything heavy, we make peja with piyava (onion in Konkani) gojju/relish!! It is a great comfort food for us. Normally boiled red rice is used to make peja, but sometimes, white rice too will do.
It is so simple to make; ready in 10 minutes; and once you have tasted this, your family will demand you make this more often!! To make it more flavorful and spicy, I have added green chillies and some finely chopped coriander leaves/cilantro. Traditionally, we use roasted dried red chillies and crush them; but I took the short cut route and used crushed red chili flakes!!
Do try this simple onion gojju and let me know how it turned out!!
- 1 large onion, finely chopped
- 1 small marble sized tamarind, soaked in warm water/1/2 teaspoon tamarind paste
- 2 small green chilies/jalapenos, finely chopped
- ½ teaspoon red chili flakes/2 roasted dry red chilies
- 2 tablespoons finely chopped coriander leaves/cilantro
- Salt to taste
- 1 teaspoon coconut oil
- Extract as much water as you can from the soaked tamarind and discard the pulp.
- Mix the chopped onions and salt in a bowl and mix well, crushing slightly.
- Leave for a minute or two.
- Add the tamarind juice (if you are adding tamarind paste, add a little water along with it)
- Stir in the green chilies, red chili flakes, coconut oil and coriander leaves and mix well.
- Taste the gojju/chutney and adjust the salt and if needed add more tamarind juice according to your preference.
- Serve with rice, “peja”, chapattis (Indian flatbread), idlis, dosas etc.
- Red onions are the preferred type of onions for this tangy gojju.
- You can use any other oil of your preference. Coconul oil gives it an exotic healthy flavor.
- Sometimes, I add finely chopped green onions in addition to red onions; it gives a good color and additional flavor to the gojju/chutney!!