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Baby onion katta salan

Baby onion katta salan
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Baby onion katta salan goes very well as a side dish to give a varied dimention to your meal and tastes better after 6 8 hours of standing time
  • Coriander Chopped ½ Bunch
  • Green Chilly 2 Numbers
  • Turmeric Pinch
  • Onions 1 Numbers
  • Chilly Powder 1 Tablespoons
  • Coriander Powder 1 Teaspoons
  • Cumin Powder ½ Teaspoons
  • Curry Leaves 2 Springs
  • Ginger Garlic Paste 1 Teaspoons
  • Red Chilly 3 Numbers
  • Kalonji (optional) ¼ Teaspoons
  • Methi Seeds ⅛ Teaspoons
  • Cumin Seeds ¼ Teaspoons
  • Mustard Seeds ¼ Teaspoons
  • Salt To Taste
  • Oil 1 Tablespoons
  • Coconut Powder 1 Tablespoons
  • Sesame Seeds 1 Tablespoons
  • Peanuts 1 Tablespoons
  • Mint Chopped ½ Bunch
  • Baby Onion 250 Grams
  • Tamarind Juice ¼ Cup
  • Jaggery 1 small Piece
  1. Heat a pan add peanuts dry roast this in a slow flame, add sesame seeds, dry roast along with peanuts, then add coconut powder, sauté it and put this into the blender, add some water and make a paste.
  2. Heat oil in a pan add mustard seeds, when mustard seeds splutter add cumin seeds, red chilly, methi seeds, Kalonji (optional), add sliced onions, salt, curry leaves, cook this till onions are golden in colour, add ginger garlic paste cook this till raw falvour is gone, add turmeric, red chilly powder, cumin powder, coriander powder, green chilly, add prepared paste and add water, mix it like a thin paste, cook this in a slow flame for 30 minutes, then add chopped coriander, chopped mint, add tamarind juice, jaggery, salt, once it comes to boil and add baby onions (remove the peel) cook this in a slow flame for 10 minutes then switch off the flame.
  3. Serve this with chapatti or rice.
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