Onion Curry
A deeply satisfying onion curry simmered slowly with freshly ground spices and coconut. The kind of gravy that thickens as it rests and rewards patience with layered, rounded flavour.
Ingredientsfor 2 servings
- 1 cup Shallots thick slices (Kunjulli)
- 6 nos Green chillies chopped round
- Tamarind a small ball (Puli)
- 1/4 tsp Asafoetida powder (Kayam)
- Oil, to taste
- Salt, to taste
Preparation
Step 1
Soak the tamarind in 1 cup of water and strain.
Step 2
Place a pan on the stove and pour oil. cook the shallots and green chillies for some time.
Step 3
Pour tamarind water, asafoetida and required salt.
Step 4
Cover with a lid and simmer in low fire until the gravy acquires a thick consistency.
Step 5
Onion curry is ready and serve hot.
Tip
Let the curry rest for at least 15 minutes after cooking — the flavours deepen as it sits. Reheated curry almost always tastes better than fresh.
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