PIYYAVA GOJJU
HOT AND
SPICY ONION GOJJU
Onion Gojju with Appo
Ingredients:
1) Onion – 100
gm.
2) Tamarind –
10 gm.
3) Hot red
chili powder – 1 tablespoon
4) Coconut oil
– 1 tablespoon
5) Salt – 1¼
teaspoons
To Make:
Peel the
onion. Remove the hard basal portion. Chop to super fine pieces with a very
sharp knife. Transfer to a bowl. Pour 100 ml. of drinking water in another
bowl. Tip in the tamarind and squeeze well with your fingers till must of the
tamarind dissolves in water. Sieve the tamarind juice and pour it over the
chopped onion. Add the salt.
In a small pan, pour in the coconut oil and add the chili powder. Warm it up lightly on low heat. Stir for a few seconds and switch off the heat. Tip over the contents of the pan into the bowl of onion pieces and mix well till the salt dissolves
In a small pan, pour in the coconut oil and add the chili powder. Warm it up lightly on low heat. Stir for a few seconds and switch off the heat. Tip over the contents of the pan into the bowl of onion pieces and mix well till the salt dissolves
Your hot and spicy onion gojju is ready to enjoy. Serve with hot Appo (see my recipe) or with Green Dosa/Paserot (see my recipe). You can also enjoy balls of soft sticky cooked rice by dipping them in piyyava gojju and gulping them down as people used to do centuries ago.
Note:
The recipe given here is my tasty and much milder
version of the original traditional scorching hot piyyava gojju which is quite capable of making the common man shed
tears of agony. For such super-hot chili lovers, here is the traditional
recipe:
Ingredients:
1)
Kaandaari
chili (tiny, but very, very hot green or white pigeon eye chili) – 3 Nos. (or
more)
2)
Onion – 100
gm.
3)
Tamarind –
10 gm. (or more)
4)
Dry hot red
chilies – 5 Nos. (or more)
5)
Coconut oil
– 1 tablespoon
6)
Salt – 1¼
teaspoon
To Make:
Chop the onion as in the earlier recipe. Set a small
pan on low heat. Pour in the coconut oil. Tip in both types of chilies and fry
for half a minute. Turn off the heat. In a bowl, pour in 100 ml. of drinking
water. Put in the tamarind and the fried chilies along with the oil. Let soak
for half an hour. Now squeeze the chilies and the tamarind nicely with your
fingers for as long as you can (You must use a glove, but remember, there were no
gloves in olden times and the cooks used to suffer the burns of the chilies for
a whole day). Now add the chopped onion and the salt. Mix well and serve.
Note:
Kaandaari chilies are used by Keralites in treatment
of cholesterol, diabetes and blood pressure. The wild ones grown here are often
just an inch in length but are packed with flavor and with excruciating heat. Many
poor South Indian peasants often eat their cooked rice with no other
accompaniments than just a bit of salt and the kaandaari chili.
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