Piping hot spongy idli dunked in the Onion coconut curry tastes heavenly and its a soothing breakfast with normal spice levels. Its a simple and tasty dish prepared with more onions and you can feel the crunchy onions in every bite.
I always prepare this curry for idlis and dosas and they are always the perfect pair. I have not prepared this curry with rotis, since it wont taste as best as with idli/dosas. Refer Preparation of Idli/Dosa batter here and other Chutney recipes here
Onion – 4 or 5 nos (medium sized)
Mustard seeds – 1/2 tsp
Uradh dhal – 1/2 tsp
Curry leaves – 1 sprig
Salt – to taste
Water – 3 cups (approx)
Oil – 1 tbsp
Grated coconut – 1/2 cup (tightly packed)
Roasted gram – 1/2 cup
Red chilli – 3 or 4 nos
Tomato – 2 nos (medium sized)
Fennel seeds – 1 tsp
- Initially, grind all the ingredients under “for grinding” into a paste and keep it aside. Do not grind it into very fine paste. Let it be slightly coarse
- In a kadai, heat oil and add in the mustard seeds.
- Once it splutters, add the uradh dhal. Let it turn golden.
- Now throw in sprig of curry leaves and finely chopped onion.
- Saute till the onion turns transparent.
- Once onions are transparent, add in the ground mixture to the kadai with 2 cups of water.
- Mix well and allow it to boil in a medium high flame till the raw smell of the ground ingredients goes away. This may take around 3 to 5 mins.
- The curry thickens as it boils due to the roasted gram added. So add water accordingly.
Onion coconut curry is ready to be served with idli/dosa.