Onion Curry – JFI onions:

This is one of the simplest and quickest curries, which is great tasting too.

You will need:

4 large onions thinly sliced
1 tsp Mustard seeds
1 tsp Urad dal
1 tsp Chana dal
Few curry leaves
3 tbsp Fried Gram (Dalia/ Hurgadale)
4 dry red chillies
½ cup Grated coconut (fresh)
¼ cup Oil
1/4 cup Tamarind juice
2-3 tbsp powdered Jaggery
Salt to taste
Water if required

Heat oil in a pan. Add the mustard seeds, urad dal and chana dal. Saute for a few seconds and then add the curry leaves. Now add the thinly sliced onions. Saute till the onions are soft and translucent. Meanwhile, in a blender, powder the Dalia and dry red chillies. Then add the grated coconut and pulse 3-4 times. This further breaks up the coconut and blends with the powder.

Once the onions are done, add this powder to it and mix well. Stir in the tamarind juice and powdered jaggery. Add water if you want the curry to be a gravy, don’t add water if you want it to be a dry side dish. Cook till the raw smell of the dalia is gone. Serve hot with chapathis. I added little water to mine and made it a thick gravy.

This is my entry to JFI- Onions hosted by Radhika of Radhika’s Kitchen.