Family
Waking up to Luunu Hothi (Onion Curry)

I do not recall who exactly brought this recipe to our home, but since childhood, this has been a favorite of our household. It may have been an invention of my mother’s or perhaps even that of my grandmother, but it stood the test of time and successive cooks we have had in our home over the years growing up. Its been one of those recipes I’ve brought into our own home and continued to enjoy to date. Over the years I’ve made changes to the recipe and made it my own.

Luunu hothi, or onion curry (gravy) starts off somewhat like a seenisambal or onion fry to which you add coconut milk to make a delicious curry that tantalizes your taste buds with its explosive notes of sweet, sour, and spice. the sweetness perfectly blends with a boiled egg and warm crusty bread we usually eat it with. Coconut sambol is an optional but delightful addition to this breakfast dish. No better way to start your day!

Ingredients

  • ½ large onion thinly sliced
  • 1 sprig curry leaves
  • 1 4 inch piece pandan leaf
  • 1-2 tsp chilli flakes
  • 2 whole cardamoms
  • 2 whole cloves
  • 1 small piece cinnamon
  • 1 tbsp tamarind paste
  • 1/8  tsp turmeric
  • ¼ tsp Kashmiri chili powder (optional)
  • ½ tsp Maldive fish chips (optional) (I use my homemade Maldive fish)
  • 1tsp sugar
  • ¼ tsp salt (or to taste)
  • ½  cup water
  • ¼ cup coconut cream
  • 1 tbsp oil

Method

Heat oil (I use coconut oil) in a pan and add the onion. Fry on medium heat till almost golden. Add curry leaves and pandan leaf and continue frying. Add whole spices, turmeric, and Kashmiri chili powder and Maldive fish if using. Add salt, tamarind and cook for a minute. Add sugar. Cook for about 2 minutes and add water. Stir well bring to a boil.  Add coconut cream and keep stirring to prevent the milk from coagulating. Cook for a few minutes while stirring, adjust seasoning to your taste; you may add more salt, sugar, or tamarind at this point to make sure the flavours balanced. Turn of heat. Continue stirring for a little while till the bubbling ceases. Serve warm with hard boiled eggs and crusty bread

Do you hear that crunch?!