Madras Onion Stew
by Tarla Dalal
Added to 60 cookbooks
This recipe has been viewed 15933 times
A perfect accompaniment for Appam Quick Idiyappam and Set Dosa too, the Madras Onion Stew is a really exciting preparation of shallots with a mind-boggling array of flavours. Ranging from tangy tamarind pulp to soothing coconut milk, not to forget crunchy onions and a traditional tempering, this dish has a well-balanced set of ingredients, which make it really appealing to the taste buds. However, the real highlight of this recipe is the masala paste made with coconut, ginger, garlic and spice powders. It gives the Madras Onion Stew such an intense aroma that you can smell it simmering in the kitchen even from the neighbour’s house!
- Heat the oil in a deep non-stick pan and add the mustard seeds. When the seeds crackle, add the curry leaves and asafoetida and sauté on a medium flame for few seconds.
- Add the shallots and onions and sauté on a medium flame for 3 to 4 minutes or till they turn lightly brown in colour.
- Add the prepared paste, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the coconut milk, jaggery, tamarind pulp, salt and ½ cup of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
- Serve hot.
Nutrient values (Abbrv) per serving
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