Today I am going to make an onion curry. This is my mom’s onion curry recipe, which she made withshallots (small onions). In this onion curry recipe, I am using big onions. This is easier, as small onions can be really fiddly to peel, and take a long time, and there is no discernible difference in the taste.
This is a mouth watering onion curry recipe, and goes very well with both rice and chapathi.
Onions – 3 or 4
Green chillies – 2
Chilli powder – 3/4 tsp
Turmeric powder –¼ tsp
Roasted fenugreek seed powder – 1/2 tsp
Tamarind – as required
Slice the onion into small pieces – chop them as small as possible.
Take a lemon sized ball of tamarind and soak it in hot water (only a little water is needed). After some time, strain the tamarind water out. Keep it aside.
In a pan pour some oil and add some mustard seeds. When they splutter, add the sliced onions & split green chillies, and fry till they become slightly brown in colour.
Add the chilli powder and turmeric powder. Fry again for 2 minutes.
Pour the tamarind water into the onions and allow it to boil. Add required salt.
Finally add the fenugreek powder. Mixeverything well together and add come some curry leaves.
Yummy onion curry is ready to serve.