Today is another special dish from Athamma’s mom, who used to make this dish when they were kids. Athamma has been telling me about this dish, which was normally done when they were short of time and wanted a quick dish for their Jowar rotis. It now served with chapathis, whereas during their childhood days, Athamma’s mom used to make with Jowar rotis.
I wanted to make this when I was planning to make the theme “Cooking with Onions”. Somehow I didn’t get around making it. So it surely suited my needs when I was asking Athamma for dishes that she makes from her mom. Athamma had made this once before but I didn’t get to taste it that time. So I asked Athamma to make this again.
I was able to taste this and realised how delicious it tastes. Simple, yet classic side dish for Chapati.
Konda’s exams got over today, she was so excited about the exams finally getting over. Now the boys have school until end of this month. Anyway I need to find ways to keep them occupied.
Coming to the recipe, you can use as much of onions you want, as this only onions with masala.
Onions – 3 big
Green Chilis – 4 long
Tomatoes – 2 small
Roasted Coriander leaves – 1 tsp
Salt to taste
Oil – 2 tsp
Coriander leaves handful
Dry Coconut / Copra – 2 tbsp
Garlic – 4 cloves
How to make the Onion Curry
Cut the onions as juliennes.
Grind the coconut and garlic into a fine powder. Since the coconut is dried, you will get a powder when you grind.
Heat a non stick pan with oil, saute the onions. After sauting it for 5 mins, add the slit green chilies, turmeric powder and salt.
After 5 mins, add the tomatoes, coriander powder. Then add the coconut garlic powder. Saute well and add water as required. Bring to boil and simmer till everything is cooked. This takes about 7 – 10 mins.
Switch off when the gravy thickens.
Serve with Chapatis
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