February 15, 2018


Small onions - 1/2 cup (peeled)
garlic flakes - 10
Tamarind - medium lemon size
Sambar powder - 2-3 tsp
Salt to taste
Tomatoes - 2 (finely chopped)
Jaggery - small piece
Onion curry vadam - 1/4 cup
Oil - 1 tbsp
Fenugreek seeds - 1/4 tsp
Aniseed - 1/4 tsp

For Onion curry vadam:
Urad dal - 1 cup
Small onions  - 1 kg (peeled)
Red chillies - 1 cup
Salt to taste
Asafoetida - pinch
Curry leaves - few
Coriander leaves - 2 tbsp
Mustard seeds - 3 tsp
Castor oil - 3 tsp


  • Soak tamarind in water and extract juice.
  • Heat oil in a broad frying pan; add fenugreek and aniseeds, garlic and allow them to fry for few seconds. 
  • Then add onions and fry till transparent and add chopped tomatoes.
  • Cook till tomatoes are soft. Add sambar powder, salt and mix well.
  • Add tamarind juice, jaggery and cook till the gravy is thick.
  • Deep fry the onion curry vadams in hot oil; remove and add to the curry.
  • Simmer for 5  minutes.
  • Serve with Idli, dosa or rice.
To make Onion curry vadam:
  • Soak dal for 2 hours. 
  • Wash and drain the water completely.
  • Then grind along with red chillies to make smooth paste. Add half of the peeled onions at the end and grind till smooth consistency.
  • Add salt, asafoetida, finely chopped remaining onions, curry leaves, coriander leaves, mustard seeds and mix well.
  • To prevent from sticking to the hands mix castor oil at the end.
  • Make small balls using hands and dry on a plastic sheet under hot sun for 3 days.
  • Store in airtight container when it is completely dried.

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