Chettinad Onion Kuzhambu/gravy

 This onion kuzhambu is  a tasty dish from chettinad cuisine. Usually, this dish is made with small onions. I used big onions , as I couldn't get small onions. Try this dish with small onions for more enhanced taste.

INGREDIENTS:

Onion - 3/4 cup chopped

Tomato - 1 large sized

Turmeric powder - 1/2 teaspoon

Salt - as required

Tamarind - goose berry sized soaked in hot water

Coriander leaves - for garnishing 

FOR MASALA  PASTE:

Coconut powder or fresh grated coconut - 1 tablespoon

Onion - 2  tablespoon chopped

Cumin seeds - 1 teaspoon

Fenugreek seeds - 1/2 teaspoon

Coriander seeds -  1 teaspoon 

Fennel seeds - 1 teaspoon

Toor dal - 1 teaspoon

Dry red chilli - 4 no.s

SEASONING:

Oil - 1 tablespoon

Mustard seeds - 1 teaspoon

Garlic - 3 to 4 pods

Dry red chilli - 3 no.s

Curry leaves - few

METHOD:

1. In a dry pan, add the items mentioned in the "masala paste"  except coconut and onion . Dry roast, until nice flavor comes .

2. Grind the above dry roasted items with 1 tablespoon coconut powder , 2  tablespoon chopped onions and little water, to a smooth paste.

3. In a pan, add 1 tablespoon oil. Also add mustard, garlic, dry red chilli and curry leaves.

4. Now add chopped onions and fry till they turn translucent.

5. Now add chopped tomatoes, turmeric powder and required salt.

6. Now add tamarind water. Cover and cook, until the onions and tomatoes are soft. It may take few minutes. 

7. Now add the masala paste which you prepared in step 2. Also add required water . The gravy should be slightly thick.

8.  Keep the flame in medium to low. Boil the gravy for 4 to 5 minutes and switch off. Garnish with coriander leaves.

9. Serve with rice or millet or rotti !. 

Quinoa with Onion Gravy