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side dish for chapati | onion gojju

side dish for chapati, rotti, dose idli and rice as well. – ONION GOJJU.
OOnion gojju is a traditional South Indian dish known for its tantalizing flavors and rich, aromatic profile. This savory-sweet delicacy is crafted with a handful of key ingredients, including finely chopped onions cooked to perfection. Infused with a masale made with medley of spices, sesame seeds, cumin seeds, coconut and fresh cilantro, green chilies, this dish bursts with complexity and depth of flavor., onion gojju offers a delightful balance of textures and tastes, making it a beloved accompaniment to a variety of South Indian meals. Goes well with rice, rotti, chapati, idli as well.
This is the recipe shared by Shri shankar.
other gojju recipe –
hagalakai/bitter gourd gojju
onion gojju(variety)
gojju recipes


  • 2 tbsp cooking oil
  • pinch of hing
  • 1/2 tsp mustard seeds
  • 2 tsp mix of black gram and bengal gram(chana and urad dal)
  • ¼ tspTurmeric powder
  • 1 big onion or
  • 2.5 cups of chopped onion(250ml cup)
  • few curry leaves

For Grinding:

  • 3/4 cup grated fresh coconut
  • 2.5 tsp hurugadale/fried gram/chutney dal
  • 1 tsp jeera/cumin seeds
  • marble size tamarind( wash and soak it in water)
  • 2.5 tsp sesame seeds/eLLu/ til(roasted)
  • 3 green chilies
  • coriander leaves
  • 2 tsp jaggery
  • 1.25 tsp salt or salt to taste
  • 1 to 1.5 cups of water (as needed)


  1. Begin by heating a pan and dry-roasting the sesame seeds until fragrant.
  2. Transfer the roasted sesame seeds along with coconut into a mixer jar.
  3. Return the pan to the stove over medium heat and add oil.
  4. Once the oil is heated, add hing and mustard seeds. When the mustard seeds start popping, add the dals.
  5. Once the dals turn golden brown, add cut/slit green chilies (alternatively, green chilies can be ground without frying).
  6. Remove the chilies and add them to the mixer jar.
  7. Add chopped onion, turmeric powder, curry leaves, and a pinch of salt to the pan mixture. Mix well and let it cook on medium-low heat, stirring occasionally.
  8. Meanwhile, in the mixer jar, add jeera, tamarind, roasted chickpeas (hurigadale), jaggery, and coriander leaves. Grind to a fine consistency, adding water as needed.
  9. Once the onions are cooked, add the ground masala mixture, remaining salt, and enough water to achieve the desired gojju consistency. Let it simmer for 12 to 15 minutes on low heat.
  10. Approximately 1.25 cups of water should be used.
  11. Stir occasionally during cooking.
  12. Once done, turn off the heat. The gojju is now ready to be served. Enjoy it with rotti, chapati, or rice.