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Wednesday, May 19, 2010

Onion Gojju / Erragadda Pachipulusu



Today's recipe is a tangy, sweet stew sans beans from my grandmother's kitchen. Though the name says pachi pulusu (which means raw stew literally), there is nothing raw about it. Sauteed onions are cooked in a tangy - sweet - spicy sauce and it goes well with rice / rotis / dosas. A recipe my mother / I rely on when the refrigerator is empty or when something needs to be cooked real quickly.

Ingredients for 4 servings:
2 onions
1/4 cup tamarind pulp/juice (The quantity depends on how much sour the tamarind is and how thick the extracted tamarind pulp is.)
2 Tbsp jaggery powder
2 tsp salt or as needed
1/8 tsp turmeric powder
A pinch of asafoetida powder
1/2 tsp chili powder or as needed
2 cups water
2 Tbsp rice flour
For tadka: 1 tsp chanadal, 1 tsp mustard seeds, 1 -2 green chilies - slit lengthwise, few curry leaves

The cooking part:
1. Heat oil in a sauté pan and add the mustard seeds and chanadal. When the chanadal starts to turn reddish and the mustard seeds start to pop, add the green chilies and curry leaves. Sauté for a few seconds and then add turmeric powder and the onion.
2. Fry the onions on low - medium flame till they turn translucent. 
3. Meanwhile, add a few Tbsp of water to the rice flour and make a paste and keep it aside.
4. Then add the tamarind juice, jaggery powder, chili powder, salt,  asafoetida powder, rice flour paste and about 2 cups of water to the sautéed onion. Mix everything and bring the mixture to a boil. Taste and adjust the seasonings, if needed. There must be a balance between the dominant flavors of the dish. Highlighting any one flavor ruins the dish.
5. Turn down the stove and simmer for a couple of minutes more.

This goes to
Niloufer's Twenty - 20 Event.
Sunita's Think Spice - Tamarind hosted by PJ this month.

Post a comment

24 comments:

Happy Cook said...

Give me a whole plate of hot plain rice and pour the curry on top, just the thought makes me drool :-)

Nithu Bala said...

Suma, love your pachi pulusu..we too make this but we call this as "Puli Charu"..may be it differs slightly..loved the click dear..

Nitha said...

Looks delicious... Nice colour..

DEESHA said...

loved the recipe Suma

Kiran said...

Nice pulusu pachidi.Very tempting pic.

Life is beautiful!!! said...

A very different version of pachipulusu. Loved the picture :) Looks delicious.

rekhas kitchen said...

It's my favorite looks so tempting... suma

Suman said...

thats a delicious n healthy looking stew...yummy!

Priya said...

Woww wat a bowl of comforting gojju, looks awesome and delicious...

Shabitha Karthikeyan said...

Looks awesome..super pic Suma..

Niloufer Riyaz said...

lovely recipe Suma. Thank u 4 sending it to my event

SS said...

What is a gojju..is it a word for daal ???

kitchen queen said...

lovely and delicious recipe.

Suma Gandlur said...

As I mentioned in the introduction, gojjus do not contain any beans in them and so, probably they can not be called as dals.
Actually gojjus can be loosely transalted as stews that are tangy,spicy and sweet at the same time.

R said...

this is so delicious! will def try it.

Sanyukta Gour(Bayes) said...

wow...treat with plain steamed rice....the color had come out so bful...love it

Jennifer said...

oh my god- YUM!!!

Priya (Yallapantula) Mitharwal said...

I love this :)

PranisKitchen said...

gojju..wow really delicious one..i like the tamarind and jaggery combination..
very easy one..

jayasree said...

I love this and we call it vengaya puli.

J said...

delicious!

Jennifer said...

I made this for dinner last night. I took a photo. You may be interested to see it. I linked back to you!
http://www.flickr.com/photos/alaivani/4624190696/?edited=1

Thanks a million.

Apu said...

Looks delicious!!

Maija Haavisto said...

Sounds yummy, but are you sure it needs 2 tsp of salt? Sounds like a lot for a dish of that size.ja