"My mother used to make this curry when we were about to go on vacation or just returned from vacation and didn't have many vegetables in the house. This koora works really well with rice or with pooris." — SUSMITA
Watch video tips and tricks
dried red chile peppers, broken into pieces
fresh curry leaves
green chile peppers, chopped
red chili powder
salt, to taste
chopped cilantro leaves, for garnish
I made this dish and served it with rice and it was very delicious. Just wonderful. I used dry curry leaves and omited asafoetida powder. So good, thanks!
This was amazing! It was the perfect blend of spices and flavors. I put it over basmati rice. I was not a fan of the texture of the fresh cilantro with the rice and koora, but the next day I heated up the cilantro with the leftovers altogether and it softened to a more pleasant texture. Next time I will probably add the cilantro with the water. Thank you for this simple, yummy recipe!
Very good. I couldn't find the dried red chili peppers so I doubled up on the red chili powder, with okay results. Will definitely make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Tomato Onion Koora
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 69
See how to make chicken thighs simmered with tomatoes and exotic spices.
This authentic salsa is bursting with fresh tomatoes, peppers, onions, and lime.
Watch Chef John make the crispiest onion rings ever!