This dish is a saviour when you don’t have time to cook, as it can be stored in the refrigerator. Also good to carry on short trips. We usually make it during onion season. Goes well with hot rice, chapatti or on bread as well.

Category : South Indian dish

INGREDIENTS

Onion : 1 large, finely chopped

Curry powder : 1-2 tsp

Red chilli powder : 1/2 tsp

Tamarind juice :2-3 tbsp or to taste

Oil : 4-5 tbsp

Mustard seeds, Curry leaves, salt, jaggery (dash)

METHOD :

Heat oil, sputter mustard seeds, add onion and curry leaves and saute well. Then add tamarind juice, jaggery and masala powders and let it cook till the the gojju becomes thick. Adjust taste for salt, sour and spiciness. Store it in a dry container in the fridge. Goes well with hot rice/roti/chapathi. You could try it in bread sandwich or baked with bun similar to aloo bun.

You could saute onion till it turns brown and caramelises, if you like it. It enhances the flavour

Preparation Time : ~20 min

INFORMATION

Vegan - YES
Gluten Free - YES

Calories: 1 small bowl equals ~60 calories

NUTRITIVE VALUE :

Onions are a nutrient-dense food, meaning that they are high in vitamins, minerals, and antioxidants, while being low in calories.

One cup of chopped onion provides : 64 calories, 14.9 grams (g) of carbohydrates, 0.16 g of fat, 2.72 g of fiber, 6.78 g of sugar, 1.76 g of protein. Onions also contain good amounts of Vit C, B6 and Manganese

HEALTH BENEFITS :

Onion reduces high blood pressure, helps control cholesterol and prevent heart disease, prevents cold and reduces sinus problems, Promotes Hair Growth, healthy skin, prevents urinary disorders, and many more health benefits

ORIGIN :

Onion (Allium cepa), belongs to family Amaryllidaceae. It is one of the oldest crops cultivated and may date back to ~6000 yrs. They are mentioned on ancient Babylonian tablets and found along with mummies. Onion is likely native to southwestern Asia, but is now grown throughout the world. There are many different varieties of onion, red, yellow, white, and green, each with their own unique flavor, from very strong to mildly sweet.

WATER FOOTPRINT (is litres of water needed to produce the food) :

Onions : 345 L/kg (for dry onions)

UPCYCLE :

If this gujju is left over, you could add it to any veg sambar or vegetable side dishes that has these ingredients in recipe.

GENERAL TIPS :

Soak onions in water till the outer layers are well soaked. This is the first thing I do in the mornings. This helps in peeling them easily. Also, onions, especially under humid conditions, harbour black mold/rot (Aspergillus niger) and millions of its spores. Soaking prevents the spores from getting air borne and inhalation, which can lead to Aspergillosis and allergies in some people.

DID YOU KNOW ?

Onion is sometimes referred to as World’s Oldest Neurosurgeon because it has lots of health benefits and qualities to cure many diseases.

Why onions make us cry : onions are particularly good at absorbing and storing sulfur. When you cut an onion, liquidy contents are released from cells. Previously separated enzymes meet the sulfur-rich amino acids and form unstable sulfenic acids, which then rearrange into a chemical known as syn-propanethial-S-oxide. This chemical easily vaporizes, and causes a burning sensation in our eyes. In an attempt to keep our precious eyes from being damaged, our brain quickly triggers a tear response to rinse the offending irritant akin to a botanical warfare !

REFERENCES :

https://www.britannica.com/plant/onion-plant

https://waterfootprint.org/media/downloads/Report47-WaterFootprintCrops

https://www.reckontalk.com/15-amazing-proven-health-benefits-of-onion

https://toriavey.com/how-to/all-about-onions-history-chop-tears/

https://www.medicalnewstoday.com/articles

Onion Gojju (Spicy Sauce)