Vegan Recipes: Raw Tomato and Onion Curry
Raw tomato and onion sambar/curry is a tangy curry that is appetizing. Normally people eat this curry with boiled rice or idli(rice dumplings).
This curry is considered as a healthy dish because it has vegetables, split pigeon peas(pulses), and spices. The cooking of this curry is very simple and less time-consuming. You can store the curry for 2-3 days in the refrigerator.
- 2 cups raw tomato, cut in 1 inch cubes
- 1/2 cup onion, cut in 1 inch cubes
- 1 cup split pigeon pea, or toor dal
- 3 tsp rasam powder, recipe given
- 1 green chili, optional
- 1 tsp tamarind paste
- 2 tsp jaggery powder, or lemon size jaggery
- 2 tsp salt, or as per taste
- 2 tsp oil, for tempering
- 1 tsp mustard seeds, for tempering
- 10 curry leaves, for tempering
- 1 dry red chili, for tempering
- 1/8 tsp Hing/asafoetida powder, for tempering
- 1/4 tsp turmeric powder
- 1/8 cup coriander leaves, finely chopped
Step By Step Images and Instructions of Making Raw Tomato and Onion Curry/Sambar:
- Take washed pigeon pea in a container. Add water till two inches above the pigeon pea level. Cook till one whistle and simmer the cooker for 8 minutes. Keep aside for cooling.
- Cut the vegetables as per instruction. Take a thick bottomed vessel. Add tomato pieces. Pour a glass of water. Cook on a stove top till tomato becomes soft.
- Throw chopped onion into the vessel. Let the fire be medium high. Pour cooked pigeon pea when onion gets partially cooked.
- Add turmeric powder, jaggery, tamarind paste, Hing/asafoetida powder, rasam powder(recipe is given below), and salt. Mix well. Let the content boil for 5 minutes.
- Add chopped coriander. Mix thoroughly. Put off the fire. Close the vessel with a lid.
- Now, it is the time for tempering the curry. Heat oil in a small pan. Add mustard seeds. Let it pop up. Lower the fire. Add broken dry red chili and curry leaves. Put off the fire. You can sprinkle a little Hing/asafoetida powder. Mix well. Pour it on the curry/sambar.
- Mix the tempering with the curry while serving. Always serve hot curry/sambar with boiled rice or with idli to get the maximum taste. You can even reheat the curry while serving if it is cold.
Quick Reference to Making of Rasam Powder:
- Heat 1/2 tsp oil in a pan. Add 7-8 fenugreek seeds. Fry till it turns golden. Let the fire be very low. Add 1 tsp cumin seeds and 2 tsp coriander seeds. Fry for 15 seconds. Add 6 dry red chilies, 1 tsp grated coconut(optional), and a few curry leaves(optional). Throw a pinch of asafoetida. Mix well. Put off the fire. Keep the pan aside for cooling.
- Grind, to get smooth powder.
Images of Making Rasam Powder in Large Quantity:
Nutritional Information of Tomato and Onion Curry/Sambar:
|Serving size: 1 heaped cup|
|Calories from Fat||36|
|% Daily Value *|
|Fat 4 g||6%|
|Carbohydrates 24 g||8%|
|Sugar 4 g|
|Fiber 5 g||20%|
|Protein 4 g||8%|
|Cholesterol 2 mg||1%|
|Sodium 186 mg||8%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|