Thursday, June 23, 2016

Spring Onion - Tomato Curry

Spring Onion curry is a side dish and you can prepare this curry in a few minutes. There is no dal or coconut used and it is bit spicy, bit sweet and yummy to have it.
I just bought these leaves to prepare sambar (curry with dals) as usual. But was bored with sambar and gave a twist to this curry and enjoyed eating with plain rice and chapatis.

I have used Spring Onions, tomato and capsicum and some spices.
Lets see some benefits of using Turmeric powder/Haladi/Arashina in our cooking.
Turmeric powder is made from its mature turmeric stems. Turmeric powder add colour and flavour to our food. It is also used for medicinal properties from the ancient time. It has no cholesterol and rich in dietary fiber. It is loaded with iron, potassium, magnesium and Vitamin B6. Turmeric is used in various drugs and pharmaceurtics (preparing new medicine) since it contain immununity boosting and anti oxidant properties. The anti oxidant in turmeric might help to boost immunity and maintain normal cholesterol levels and helps as an anti aging gaurd. It is also good for allergy, astama, heart diseases, Alzheimer's disease, diabetes. Turmeric contain anti inflammatory properties. Turmeric helps to cure common cold and cough. Good for sprains and swellings.
Now lets see the recipe:

Things Needed :

To Cook :
Spring Onions : 1 Medium size bunch
Capsicum : 1
Tomato : 3 to 4
To Add :
Jaggery : 1 Tablespoon
Turmeric Powder : 1/4 Teaspoon
Methi seeds : 1/4 Teaspoon
Jeera Powder : 1/2 Teaspoon
Crushed pepper : 5 to 6
Green chilly : 2
Rasam/Sambar Powder : 2 to 3 Teaspoons
Salt : As required
Coriander leaves : 1 Tablespoon (optional).
For Seasoning : 
Mustard seeds: 1/2 Teaspoon
Jeera/Cumin seeds : 1/2 Teaspoon
Curry Leaves : 5 to 6
Ingh : a little
Oil : 1 Teaspoon

Method :

1. Wash and cut spring onion leaves into small pieces
2. Wash and cut capsicum into small pieces. Crush pepper and keep it aside.
3. Wash and remove the seeds from tomatoes and cut into small pieces.

4. Now keep a big pan on the fire and heat. Add oil and mustard seeds. Let it splutter.
5. Add jeera/cumin seeds and curry leaves. fry for a second.
6. Add cut capsicum and fry nicely and then add cut tomatoes.
7. Stir for a while and then add cut spring onions. Mix it well.
8. Add rasam powder, jeera powder, crushed pepper, turmeric powder, jaggery and salt.
9. Add methi seeds, crushed peppers and jeera powder. Mix it well.
10. Cook for 5 to 6 in a pressure cooker.

11. If you are cooking in a pan cover the lid and cook on low flame till it cooks soft.
12. Spring onion -Tomato curry is ready to serve.

Note :

Adding more spiece is optional. You can add little garam masala powder/chat masala powder etc.
Adding milk to this curry helps to adds taste to the curry. (I have not done). Adding onions and garlic is optional. Using pressure cooker to cook this curry is optional. ( I have used the small pressure cooker). I also have used some Spinach /palak stems along with spring onions.
Time : 20 minutes
Serves : 3 to 4   


  1. Yummy and easy curry!! Would love to have with rotis!!

  2. I just love this spring onion, is it available in Bangalore? I have just shifted to Bangalore, then can try it

  3. By reading itself I am having watery in my my mouth...I will try this spicy curry

  4. Delicious I love this kind of simple curry for chapathi.

  5. Another healthy and delicious recipe!

  6. Mouthwatering dish! Goes so well with rotis..


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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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