Onion Masal Curry
This is certainly a Karnataka Special. This recipe is from my grand father ‘s cook Shri Venkat Subban who hails from Tumkur. A very easy dish, goes well with plain hot rice and ghee, curd rice, hot phulkas, hot poories, upma and sizzling hot milk chappathi. I am very happy to share this recipe with you all. Do give a try and enjoy.
Sliced onions – 3 ( big onions )
Grated jaggery – 1 tablespoon
Salt to taste
Red chilli powder – 2 teaspoons( I have used Kashmiri red chilli powder, the colour is just fab and not very spicy )( Use Byadagi red chilli powder if you have )
Jeera powder – 1/4 teaspoon
Wheat flour – 1 tablespoon
Water – 2 cups
Oil – 3 tablespoons
Mustard seeds – 1 teaspoon
Torn fresh curry leaves – little
Heat a big pan. Season. Fry the sliced onions on simflame till golden. Cover the onions and fry. Add salt to taste, grated jaggery, red chilli powder, jeera powder and wheat flour. Sauté on sim flame for 3 minutes. Add the 2 cups of water. Mix well. Once the mix starts to boil, cook on sim flame for further 5 minutes. By now the Masal Curry would have thickened. Switch off the stove. Garnish and serve hot.
1) Do not make the Masal Curry very thin, the taste will change.
2) By adding the wheat flour the colour of the curry will be retained.
3) The curry tastes yum if the onions are cooked soft and nice.