🧅 Chettinad onion curry

4 servings · prep 20 min · cook 30 min

Ingredients

• 2 cups sliced onions
• 1 potato, peeled and diced
• 1 tomato, sliced
• 1 tbsp oil
• 1 tbsp skinned black lentils (urad dal)
• 1 tsp mustard seeds
• 2 green chillies
• 2 sprigs curry leaves
• A 2 cm cinnamon stick
• 3 to 4 cloves
• 3 green cardamom pods
• 1/2 tsp turmeric
• 1 tsp garam masala
• Salt
• For the chutney: 60 g grated coconut, 2 tbsp roasted split chickpeas, 4 to 5 dried red chillies, 2 tsp poppy seeds, 1 tsp fennel seeds

Method

1. Grind the coconut, roasted split chickpeas, dried chillies, poppy and fennel seeds with a little water into a thick chutney.
2. Heat the oil and crackle the mustard seeds, then add the black lentils and let them turn golden.
3. Add the cinnamon, cloves, cardamom, curry leaves and green chillies.
4. Add the onions and fry until thoroughly soft and translucent.
5. Add the diced potato, tomato, turmeric and salt, then a glass of water.
6. Cover and simmer until the potato is tender.
7. Stir in the coconut chutney and garam masala, and let it thicken for a few minutes.
8. Serve with idli, dosa or rice: this curry sits somewhere between a chutney and a sambar.

Adapted from Get Curried (YouTube)

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