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Tomato Onion Koora


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  • 2 tablespoons cooking oil
  • 2 dried red chile peppers, broken into pieces
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1/4 teaspoon asafoetida powder
  • 1 sprig fresh curry leaves
  • 2 onions, chopped
  • 2 green chile peppers, chopped
  • 1/2 teaspoon ground turmeric
  • 4 tomatoes, chopped
  • 1/2 teaspoon red chili powder
  • 1 teaspoon white sugar
  • salt, to taste
  • 1/2 cup water
  • 2 tablespoons chopped cilantro leaves, for garnish (optional)


Servings 4


Step 1

1. Heat the oil in a large skillet over medium heat; fry the red chile peppers, cumin seeds, and mustard seeds in the hot oil until the seeds begin to splutter, 2 to 3 minutes. Sprinkle the asafoetida powder over the seeds and add the curry leaves. Stir the onions, green chile peppers, and turmeric powder into the mixture; cook and stir until the onions are softened, 3 to 5 minutes. Add the tomatoes, red chili powder, sugar, and salt; continue cooking until the tomatoes are pulpy. Pour the water into the mixture; simmer until the curry begins to thicken, 5 to 10 minutes. Garnish with cilantro to serve.


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