Today I have prepared a simple gravy to go with rice using pearl onions for the final post for Blogging Marathon #20, week 2,with the theme - Cooking with onion...
Pearl onion- 20 numbers
Garlic- 5 pods, peeled
Tomato - 1, ripe, finley chopped
Tamarind paste- 1 1/2 tablespoons,dissolved in 1/2 cup warm water
Mustard seeds- 1 teaspoon
Fenugreek seeds- 1/4 teaspoon
Freshly ground pepper powder - 1 teaspoon
Turmeric powder- a large pinch
Sambar powder- 1/2 teaspoon
Curry leaves- a few
Sesame oil- 1 tablespoon
Salt to taste
- Peal the pearl onion and cut into two if it is large.[Basically they should be of the same size.]
- Heat oil in a pan and put in mustard and fenugreek seeds.
- When it crackles, add the pearl onion, garlic and curry eaves.
- Saute for a few minutes till the onions turn pink.
- Put in the tomato and cook till the tomato is mushy.
- Add the tamarind extract to the pan.
- Put in the turmeric powder, pepper powder, sambar powder, salt.
- Mix well and bring to boil on low flame.Keep stirring once once in a while.
- Do a taste taste, if it is sour, add a little water,else let it simmer till it thickens.
- Remove from heat and serve as a side dish with steamed rice
- I added sambar powder for flavor. It is optional.
- Freshly ground pepper powder gives the best taste.
- Similarly, the dish tastes best when prepared with sesame oil. If it is not available, sunflower oil can be used.
- If the gravy is very watery, dissolve a little rice flour in water and add to pan.Boil till it reduces.
- Since the gravy is thick and spicy, a small quantity is sufficient to be mixed with steamed rice. The quantity you see above was for 4 portions.
Pearl onion-pepper gravy with steamed rice and pappad