Onion, Tomato curry
There are some dishes that hold a special place in our hearts, not just because of their delicious flavours but because of the cherished memories associated with them. One such dish is the aromatic and comforting Onion Tomato curry prepared by my mom, which we enjoyed most of the time during our childhood. As the rich, aroma of this curry fills the kitchen, it takes me back to my childhood, evoking memories of simpler times when the world seemed like a safer, cosier place, and my mom’s kitchen was my sanctuary. Join me on a journey down memory lane as I share the recipe of my mom´s Onion tomato curry, a nostalgic dish that has been a part of my life for as long as I can remember.
Dal Makhani
Dal Makhani is a North Indian lentil curry with a rich and velvety texture. The lentils are added to a creamy tomato-based sauce. The dish is elevated by the addition of butter and is often enjoyed with naan, rice, chapati or roti.
Check out this recipe
Moringa/drumstick leaves kootu
Moringa leaves kootu is a wholesome South Indian dish that highlights the nutritional benefits of moringa leaves. In this preparation, moringa leaves are cooked in a blend of lentils, coconut, and spices, creating a rich and aromatic kootu (stew). Enjoyed with rice or Indian bread, it is a health-conscious choice for those seeking a well-rounded and tasty dish.
Check out this recipe
Easy and healthy Spinach dal/lentil recipe
Spinach Lentil curry is a nutritious and flavorful dish that combines the wholesome goodness of lentils with the vibrant taste of spinach. The dish is not only delicious but also packed with essential nutrients. Served with rice or bread.
Check out this recipe
Onion, Tomato curry
Onion Tomato Curry is a versatile Indian dish that combines onions and tomatoes with a medley of aromatic spices. The onions and tomatoes are cooked and the roasted coconuts are added to create a curry base, infused with spices. This can be served alongside rice, idli or dosa.
Ingredients
- 1 big onion finely sliced
- 3 nos. tomatoes roughly chopped
- 2 tbsps oil
- Water as needed
- Salt
For roasting coconut
- 1 cup freshly grated coconut
- 2 nos. small onions
- 2 cloves of garlic
- 1 tsp cumin seeds
- ½ tsp fennel seeds
- ½ tsp turmeric powder
- 3 tsps coriander powder
- 1 tsp chilly powder adjust according to the spice preference
- 1 tsp Kashmiri chilly powder optional
For tempering
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 no. dry red chilly
- A few curry leaves
Instructions
Step 1
- Dry roast the freshly grated coconut in a pan with small onion, garlic, cumin seeds, fennel seeds and a few curry leaves until it turns light brown in colour.
- Reduce the heat to low, add all the spice powders and saute for another 5 minutes. Keep them aside to cool completely.
Step 2
- In a large, deep skillet or pan, heat the cooking oil over medium heat.
- Add the chopped onions and salt. Saute them until the onions turn golden brown.
- Add the chopped tomatoes and continue to cook, stirring occasionally, until they become soft and mushy.
- Blend the roasted coconut in a blender/food processor to a fine paste by adding the required amount of water.
- Add this to the tomatoes and add water to achieve your desired consistency. Keep in mind that this curry can be as thick or thin as you like.
- Reduce the heat to medium and let it simmer for another 10 minutes, stirring occasionally.
Tempering (optional)
- Heat oil in a pan over medium heat.
- Add mustard and let it splutter.
- Add the dry red chillies and curry leaves, saute for a few seconds and pour it over the curry.
- The Onion Tomato Curry is now ready to be served. This curry pairs wonderfully with steamed rice, dosa, idli, or even as a side dish for various main courses. Enjoy the heartwarming aroma of this delightful dish!
Notes
