Step-by-Step Instructions

1. 1.Temper the Spices

   Heat 1 tablespoon of regular vegetable oil in a pot. Once hot, add 1 teaspoon of mustard seeds and let them splutter. Immediately add 1 tablespoon of split black gram (urad dal).

2. 2.Add Whole Spices and Aromatics

   As the urad dal changes color, add 1 inch of cinnamon stick, 3-4 cloves, 3 green cardamoms, 1 small piece of stone flower, 2 sprigs of curry leaves, and 2 green chillies. Sauté for a few seconds.

3. 3.Sauté Onions and Vegetables

   Add 2 cups of sliced red onions to the pot and sauté for a few seconds. Then, add 1 peeled and diced potato and 1 sliced tomato. Mix well.

4. 4.Season and Cook

   Sprinkle 1/2 teaspoon of turmeric powder, 1 teaspoon of garam masala powder, and salt as per taste. Add water as required to cover the vegetables. Allow this mixture to cook on medium flame for 15 minutes, or until the potatoes are fork-tender but still hold their shape.

5. 5.Prepare the Coconut Paste

   While the vegetables are cooking, prepare the paste. In a grinder, combine 1/4 cup of grated fresh coconut, 2 tablespoons of roasted chana dal, 4-5 dried red chillies, 2 teaspoons of poppy seeds, and 1 teaspoon of fennel seeds. Grind all ingredients into a fine paste, adding a little water if needed.

6. 6.Combine and Simmer

   Once the vegetables are cooked, add the prepared coconut and spice paste to the pot. Add water from the blending jar to rinse out any remaining paste and incorporate it into the curry. Mix everything well.

7. 7.Final Simmer

   Turn the flame to medium and allow the curry to simmer for another 8-10 minutes. This will allow the flavors to meld and the paste to cook through. Taste and adjust seasoning if necessary.

8. 8.Serve

   Once the curry has simmered and reached the desired consistency, turn off the flame. The Chettinad Onion Curry is now ready to be served hot with idli, dosa, or other South Indian breakfast items.