Madras Onion Stew
by Tarla Dalal
A perfect accompaniment for Appam Quick Idiyappam and Set Dosa too, the Madras Onion Stew is a really exciting preparation of shallots with a mind-boggling array of flavours. Ranging from tangy tamarind pulp to soothing coconut milk, not to forget crunchy onions and a traditional tempering, this dish has a well-balanced set of ingredients, which make it really appealing to the taste buds. However, the real highlight of this recipe is the masala paste made with coconut, ginger, garlic and spice powders. It gives the Madras Onion Stew such an intense aroma that you can smell it simmering in the kitchen even from the neighbour’s house!
Madras Onion Stew recipe - How to make Madras Onion Stew
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1 cup peeled shallots (madras onions)
1/2 cup chopped onions
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
a few curry leaves (kadi patta)
1/4 tsp asafoetida (hing)
1 cup coconut milk
1 tsp grated jaggery (gur)
1 tsp tamarind (imli) pulp
salt to taste
To Be Ground Into A Smooth Paste (using 1/4 Cup Of Water)
2 tbsp grated coconut
1 tsp chilli powder
1 tbsp coriander (dhania) powder
1 tbsp roughly chopped garlic (lehsun)
1/2 tsp roughly chopped ginger (adrak)
- Method
- Heat the oil in a deep non-stick pan and add the mustard seeds. When the seeds crackle, add the curry leaves and asafoetida and sauté on a medium flame for few seconds.
- Add the shallots and onions and sauté on a medium flame for 3 to 4 minutes or till they turn lightly brown in colour.
- Add the prepared paste, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the coconut milk, jaggery, tamarind pulp, salt and ½ cup of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
- Serve hot.
| Energy | 146 cal |
| Protein | 0.8 g |
| Carbohydrates | 8.8 g |
| Fiber | 1 g |
| Fat | 11.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 33.9 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 4.7 mg |
| Folic Acid | 3.1 mcg |
| Calcium | 21.1 mg |
| Iron | 0.4 mg |
| Magnesium | 8.2 mg |
| Phosphorus | 34 mg |
| Sodium | 2.9 mg |
| Potassium | 74.2 mg |
| Zinc | 0.2 mg |
Madras onion stew.. this recipe is very different.. the onions sweet taste and juicy in every bite.. it is very creamy in texture and has very mild spices.. with little more of garlicky flavour.. which makes the dish more tasty.. as there is only one ingredient.. i found it quick to make.. and best enjoyed with appam and idddiappam.
Baby onions cooked in a lovely coconut stew.