Adding tomatoes to Onion Karam Pachadi enhances its flavor by adding a touch of sweetness and tanginess. Here’s an adapted recipe that includes tomatoes:
### Ingredients
- 2 large onions, finely sliced
- 2 medium tomatoes, chopped(upto ur choice-adds little sweetness to the chuntey)
- 2-3 dried red chilies (adjust according to spice level)
- 1 tablespoon tamarind paste
- 1 tablespoon urad dal (black gram split lentils)
- 1 tablespoon chana dal (Bengal gram)
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon fenugreek seeds
- 2-3 garlic cloves
- A few curry leaves
- Salt to taste
- 2 tablespoons oil (preferably sesame oil)
- Water as needed
### Instructions:
1. **Heat Oil**: Heat 1 tablespoon of oil in a pan over medium heat.
2. **Fry Spices**: Add mustard seeds, cumin seeds, and fenugreek seeds to the hot oil. Let them splutter.
3. **Add Dal and Chilies**: Add urad dal, chana dal, and dried red chilies. Fry until the dals turn golden brown.
4. **Sauté Onions and Garlic**: Add the finely sliced onions, garlic cloves, and curry leaves to the pan. Sauté until the onions turn translucent and slightly caramelized.
5. **Add Tomatoes**: Add the chopped tomatoes and cook until they turn soft and mushy.
6. **Add Tamarind and Salt**: Add the tamarind paste and salt. Mix well and cook for another 2-3 minutes to allow the flavors to blend.
7. **Cool and Grind**: Let the mixture cool down slightly. Transfer it to a blender. Add a little water if necessary to help in grinding. Blend to a smooth paste.
8. **Final Tadka (Tempering)**: Heat the remaining 1 tablespoon of oil in the same pan. Add mustard seeds and let them splutter. Add a few curry leaves and pour this tempering over the ground chutney.
9. **Serve**: Mix well and serve the Onion Tomato Karam Pachadi with idli, dosa, or rice.
Enjoy your delicious and tangy Onion Tomato Karam Pachadi!
Easy and time saving 😊
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