Onion Coconut Curry For Idli/Dosa

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

Ingredients:

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

For grinding:

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

Method:

1. 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
2. In a kadai, heat oil and add in the mustard seeds.
3. Once it splutters, add the uradh dhal. Let it turn golden.
4. Now throw in sprig of curry leaves and finely chopped onion.
5. Saute till the onion turns transparent.
6. Once onions are transparent, add in the ground mixture to the kadai with 2 cups of water.
7. 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.
8. 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.