Fenugreek Spiced Onions
Delicious served with crispy pappadams for an entree. For best results, cover and chill for 24 hours before serving.
Ingredients
Serves: 4
- 1 medium onion, thinly sliced
- 1-3 teaspoons tomato sauce
- 1 teaspoon lemon juice
- 1 tablespoon sugar
- 1 pinch salt
- 1 teaspoon freshly chopped coriander
- 1 teaspoon freshly chopped fenugreek leaves or 1/2 tsp seeds
- 1 teaspoon chilli powder or paprika
Directions
Preparation:1day ›
Ready in:1day
- In a medium bowl, stir onion and tomato sauce until onion is thinly and evenly coated. Mix in the lemon juice. Season with sugar, coriander, fenugreek and chilli powder. Mix thoroughly.
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Reviews and Ratings
Global Ratings:
(9)
Reviews in English (11)
Used different ingredients. I modified this recipe slightly to get fairly favourable results. Firstly I used the juice of a whole lemon, mixed with the onion and left to stand for about 8 hours at room temperature. I then washed the lemon juice off and prepared as directed with the exception of the use of sugar and fenugreek. I might consider using paprika rather than chilli powder next time for a less aggressive heat. - 29 Sep 2008
I was very disappointed in this. I followed the recipe except only had fenugreek seeds so ground 1 tsp. The onion flavour the next day was overpowering, and it was too sweet. Definitely not just like what is served at my favourite Indian restaurant; not even close. - 29 Sep 2008
I was very disappointed in this. I followed the recipe except only had fenugreek seeds so ground 1 tsp. The onion flavor the next day was overpowering, and it was too sweet. Definitely not just like what is served at my favorite Indian restaurant; not even close. - 24 Feb 2006 (Review from Allrecipes USA and Canada)