Kaandyacha Rassa

Baby Onion Curry

Rice, Angoori Rosogullas, Cauliflower bhaaji, Cucumber, Kaandyacha Rassa and farsan

This Kaandyacha Rassa beacame a part of my family menu only after we started using "Annapoorna" the cookbook by Mangala Barve.

This day I used red baby onions but my Mom always made with white ones. The white baby onions are more tender and the best for this curry.

It is a watery curry loaded with spices and ideal with steamed rice. The thali you see here is one made on a weekend.

Ingredients

10 baby onions
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
2 cloves of garlic
1 medium onion
1 tablespoon sesame seeds
1 finger sized tamarind
1/2 teaspoon red chili powder
1 small piece jaggery
2 teaspoons oil
salt to taste


In the mixer bowl cut and add the medium onion and garlic, run the mixer to get a paste. Soak the tamarind in hot water and extract pulp. Roast the sesame seed, cumin seed and coriander seeds on a tava. Grind to a powder while still hot.

Now in a saucepan heat oil and fry the onion and garlic paste we made, till reddish. Let in the cleaned and peeled baby onions into the masala. Top up with enough water to cover the onions. Bring to a boil and let it simmer. Check if onions are cooked. They should turn dull. It will take 10 to 15 mins to cook depending on the size of the onions.

To this add the tamarind pulp and the ground masala powder.Add the jaggery and salt. Let it simmer for another 10 mins. Adjust the consistency as per your liking. We like it not too thin not too thick.

Serve with hot steamed rice. There is no other way you will enjoy it better.