Pav Bhaji Dosa

Mumbai Street food

Menthyada Hittu

Healthy and nutritious "spiced fenugreek powder"

Sabudane ki kheer

Tapioca or Sago Pudding

Hotel Sambar

Restaurant Style Sambar that goes well with idli

Friday, January 20, 2012

Erulli kaavu gojju/Sping Onion Curry Recipe

First of all, a very happy & a prosperous new year to all. I know, I am late in wishing. But, I have so many valid (really?!) reasons behind it. Anyways, better late than never. Enjoy twenty-twelve in your way!
(Photo courtesy: )

Back to the recipe. Spring onions or green onions are called erulli hoovu or erulli kaavu in Kannada. My mom makes a tasty gojju/curry with this & I love it. This time, mom picked up the spring onions from my native & I made the curry as per her instructions. We all loved it with akki rotti & rice!

Preparation time: 10 mins
Cooking time: 15-20 mins
Serves: 4-6

Spring onions/erulli kaavu: Around 600gms
Thick tamarind extract: 2 tsp
Jaggery: 2 tsp
Oil: 1 tbsp
Mustard seeds: 1 tsp
Cumin seeds: 1/2 tsp
Curry leaves: 8-10 nos
Salt: As per needs

For spice paste:
Roasted channa dal/hurigadale: 1-2 tbsp
Red chillies: 8-12 nos, non spicy one
Sesame seeds/ellu/til: 3 tsp
Urad dal: 2 tsp
Coriander leaves: 2 tbsp, finely chopped
Grated coconut: 1/2 cup, fresh/frozen
Oil: 1 tsp


  • Prepare the spice paste first. Heat oil in a medium pan. When oil is hot, add urad dal followed by sesame seeds. Saute the sesame seeds on low heat for 20-30 secs. Throw in the red chillies & saute till the aroma of the red chillies fill the kitchen (or till the chillies become crisp & change its color).
  • Allow the chilli mixture to cool. When cooled, throw it in a blender along with roasted channa dal, coriander leaves & grated coconut. Add 2-3 tbsp of water and prepare a smooth paste out of it. Scoop out the paste  keep it aside.
  • Cut the green onions length wise ( 1cm apart) & discard the flower. (Refer the picture below)

  • Heat oil in a broad pan. When oil is hot, add the cumin & mustard seeds. When seeds splutter, add curry leaves & chopped spring onion greens. Saute the greens for a minute. Ensure oil is evenly coated on the greens. Keep the heat medium. Continue sauteing for 2-3 mins. 
  • Add the jaggery, tamarind paste, salt & spice paste to the greens. Add around /2 cup of water. Let the gravy thicken for 5-8 mins.
  • Serve it hot with rice or roti.


  • It is important to use tender green onions while preparing this gravy, else the greens become very chewy after cooking.
  • Roasted channa dal/hurigadale could be replaced with gram dal/kadale bele/channa dal. If you intend to use channa dal, do roast them in oil along with the urad dal & rest of the procedure remains same.