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Vegan Recipes: Raw Tomato and Onion Curry

Updated on February 22, 2017
ShailaSheshadri profile image

I worked as a banker for 17 years. Now I am working as a freelancer for indexing. I love cooking tasty, healthy meals, and staying fit.

5 stars for Raw Tomato and Onion Curry

Introduction:

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.

Raw tomato and onion curry/sambar
Raw tomato and onion curry/sambar

Cook Time

Prep time: 10 min
Cook time: 20 min
Ready in: 30 min
Yields: Serves six people

Ingredients

  • 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.

Raw tomatoes
Raw tomatoes
Ingredients kept ready
Ingredients kept ready
Raw tomato and onion curry/sambar
Raw tomato and onion curry/sambar

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:

fried ingredients for making Rasam powder
fried ingredients for making Rasam powder
Rasam powder
Rasam powder

Nutritional Information of Tomato and Onion Curry/Sambar:

Nutrition Facts
Serving size: 1 heaped cup
Calories 142
Calories from Fat36
% Daily Value *
Fat 4 g6%
Carbohydrates 24 g8%
Sugar 4 g
Fiber 5 g20%
Protein 4 g8%
Cholesterol 2 mg1%
Sodium 186 mg8%
* 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.

Comments

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  • ShailaSheshadri profile image
    Author

    ShailaSheshadri 5 months ago from Bengaluru

    Thanks for your comment. This is an Indian recipe. You will get the ingredients in Indian stores in the US. I believe you may get even the Rasam powder sachet there.

  • ShailaSheshadri profile image
    Author

    ShailaSheshadri 5 months ago from Bengaluru

    This is an Indian recipe. You will get the ingredients in Indian stores in the US. I believe you may get even rasam powder sachets there.

  • jo miller profile image

    jo miller 5 months ago from Tennessee

    This looks wonderful but somewhat difficult to make since I'm not familiar with some of the ingredients. I'm always open to learning however.

    Well done!