When I posted the recipe for thattukada (street food style) chicken , I’d told you about an amazing onion curry that goes really well with it. Well, here’s the unique recipe you’ve all been waiting for – thattukada (street food style onion curry).
So whenever I make thattukada chicken, I also cook this onion curry to serve with parotta . Thattukada chicken + onion curry + parotta = the lip smacking street food combo!
To make this curry, I simply sautéed the onions and then cooked them in spices. And there you go – a simple street food made at home!
More Indian Curries:
- Cauliflower and Potato Curry
- Sweet Potato Chickpea Curry
- Lentils Kale Cauliflower Curry
- Eggplant Coconut Curry or Vazhuthananga Paal Curry
- Palak Paneer or Spinach Paneer Curry
- Rajma Masala (Kidney Beans Curry)
- Spinach Yogurt Curry
Ingredients
- ▢ 1 tablespoon oil
- ▢ ½ teaspoon mustard seeds
- ▢ 3 medium red or brown onions thinly sliced (I used red onions)
- ▢ 1 sprig curry leaves
- ▢ 1 cm piece ginger finely chopped
- ▢ 3-4 garlic cloves finely chopped
- ▢ ½ teaspoon ground turmeric
- ▢ 3 teaspoon ground coriander
- ▢ ½ teaspoon red chili powder
- ▢ 1 small tomato chopped (optional)
- ▢ A pinch of white sugar
- ▢ Salt to taste
- ▢ Water
- ▢ Coriander leaves to garnish (optional)
Instructions
- In a large pan, heat oil over medium high heat. Splutter mustard seeds. Add onions, and sauté, stirring occasionally, until soft and translucent. Add curry leaves. Saute gain, stirring occasionally, until onions turn light brown.
- Add ginger and garlic. Saute for a minute, or until fragrant.
- Add a little water to cover the onions. Cover with a lid, and cook for one minute. Remove the lid. Once onion is cooked and the mixture is dry, add ground turmeric, ground coriander, and red chilly powder. Stir and sauté for a minute, or until fragrant.
- Add tomatoes and enough salt. Add more water to make sauce. Cover, and bring to a boil. Reduce heat and simmer for 3-4 minutes, or until onions are cooked. Add sugar and continue to cook until heated through. Remove from heat.
- Serve thattukada onion curry with thattukada chicken and parotta.
Nutrition
Ingredients
- ▢ 1 tablespoon oil
- ▢ ½ teaspoon mustard seeds
- ▢ 3 medium red or brown onions thinly sliced (I used red onions)
- ▢ 1 sprig curry leaves
- ▢ 1 cm piece ginger finely chopped
- ▢ 3-4 garlic cloves finely chopped
- ▢ ½ teaspoon ground turmeric
- ▢ 3 teaspoon ground coriander
- ▢ ½ teaspoon red chili powder
- ▢ 1 small tomato chopped (optional)
- ▢ A pinch of white sugar
- ▢ Salt to taste
- ▢ Water
- ▢ Coriander leaves to garnish (optional)
Instructions
- In a large pan, heat oil over medium high heat. Splutter mustard seeds. Add onions, and sauté, stirring occasionally, until soft and translucent. Add curry leaves. Saute gain, stirring occasionally, until onions turn light brown.
- Add ginger and garlic. Saute for a minute, or until fragrant.
- Add a little water to cover the onions. Cover with a lid, and cook for one minute. Remove the lid. Once onion is cooked and the mixture is dry, add ground turmeric, ground coriander, and red chilly powder. Stir and sauté for a minute, or until fragrant.
- Add tomatoes and enough salt. Add more water to make sauce. Cover, and bring to a boil. Reduce heat and simmer for 3-4 minutes, or until onions are cooked. Add sugar and continue to cook until heated through. Remove from heat.
- Serve thattukada onion curry with thattukada chicken and parotta.
