This curry recipe comes handy when you do not have any vegetables available. The same curry can be made by using shallots, which are a botanical variety of the onion and are milder and sweeter than regular onions.
Ingredients:
- 12-13 baby onions or shallots
- ½ cup coconut (frozen or desiccated dry coconut)
- 3 dried red chilies
- ¼ tsp methi seeds
- ½ tsp black peppercorns
- 3 tbsp coriander seeds
- Jaggery as per taste
- Lemon sized tamarind or tamarind paste
- Salt
- Oil
- 2 tbsp milk cream
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- Few curry leaves
- 1 tsp turmeric powder
- ¼ tsp hing
Method:
- Cut the ends of baby onions, remove the skin
- While cutting the onions, remember to cut the top of each onion by making a plus sign
- Take a pan, add ½ tsp oil and dry roast coriander seeds, peppercorns, methi seeds, and red chilies until they change color
- If you are using dried coconut, you can roast it with the above-mentioned ingredients as well
- If you are using frozen grated coconut, you do not need to roast it
- Once the mixture cools down, grind it to a smooth paste in a mixer by adding small amount of water
- Take a pot, add oil and heat it
- Add mustard seeds, cumin seeds and hing and let them sputter
- Add curry leaves and baby onions
- Add turmeric powder and salt
- Mix well and cook on low flame with lid on
- Once onions become pink, add the paste to it, mix well
- Cook this mixture until oil starts separating
- Stir in between
- Once it becomes thick and shiny, add tamarind paste, jaggery
- Let it cook well
- Add water to get desired consistency
- Adjust salt
- Lastly, add milk cream (you can skip this step or use curd instead)
- Mix well, cook for another two minutes
- Turn off the stove
- This curry goes well with rice, naan, roti, or paratha.
Similarly, you can make same curry with potato pieces or baby potatoes or combination of onions + potatoes.
Back to Savi’s Kitchen!
Recipe👌😋😋😋
🙂 Thank you.