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Tomato-Spring Onion Curry

Recipe by Mrs.Soujanya Hariprasad of Santa Clara, US

This Curry is good with steamed Rice.

Ingredients vegetarian 4 servings


    • 3 bunches Spring Onion
    • 2 chopped Tomatoes
    • 1/2 cup grated Coconut
    • 1 tsp Cumin seeds
    • 3-4 tblsp Sambar powder
    • 1 tbsp Vegetable Oil
    • 2 tsp Mustard seeds
    • a pinch of Asafoetida (hing)
    • 1/4 tsp Turmeric powder
    • 3-4 Curry leaves
    • 1/2 cup boiled Toor dal
    • 1 tbsp Tamarind pulp
    • 2-3 tsp Jaggery
    • Salt to taste

    Directions

    1. Chop Spring Onion along with green part & keep aside.
    2. Grind Coconut, Cumin seeds & Sambar powder with little Water to a fine paste.
    3. Heat Oil in a kadai. Add Mustard seeds & hing. Once the seeds crackle add Curry leaves.
    4. Add chopped Spring Onions & Tomato. Fry until the Onions are soft.
    5. Add the ground Coconut paste, Turmeric powder, Tamarind pulp, Jaggery & Toor dal. Add 2 cups of Water & boil for 5 mins. Add Salt & mix well.
    6. Remove from heat & serve hot with steamed Rice.

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