Gojju's are usually served as an accompaniment to breakfast dishes like idly, dosa, pongal etc..
There are a lot of gojju varieties,I learnt this from my MIL.Mulagai gojju (though made from chillies) is not actually hot, but is tangy.This recipe is also very easy to prepare.
10-15 Nos - Green chillies
1 No - Large onion (chopped)
11/2 Cup - Tamarind extract
1 Sprig - Curry leaves
1 Tsp - Mustard seeds
1 Tsp - Urad dal
1 Tbsp - Oil
1 Tsp - Turmeric powder
2 Pinches - Asafoetida
Salt to taste.
Slice the green chillies into medium sized pieces and set aside.
Heat oil in a kadai, add mustard seeds, urad dal and curry leaves.
When the mustard seeds splutter add the chopped onion, green chillies,turmeric powder and saute.
When the onions are tender add salt and the tamarind extract.
When the mixture comes to a boil, add asafoetida.
Serve hot with Idly/Dosa.