Onion Kurma | How to Make Onion Kurma

This Andhra special dish Onion Kurma made with masalas,Tomato and Tamarind is served in Hotels and entices you to eat more than four Chapatis, as it enhances the taste of the Chapatis.

Andhra hotels start serving Chapati from 4 p.m. and they are usually served with Potato Kurma or Onion Kurma. Onions blend well with spices and are liked by everyone.

Each hotel makes it in a different method with small variations. I explained them below.

You may also like this Onion Paratha

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Tips :

  1. A few Hotels use Coconut, others use Cumin, Coriander powders and Garam masala. A few others make it with pulses fried along with Onions and ground into a fine paste. If you follow this method, it will be more spicy.

  2. To make the gravy thick, I used Cashews and Coconut.You can use Melon seeds and Poppy seeds as well.

  3. I used Tamarind pulp to balance the spice and Sweetness. This is optional. In restaurants they serve this with Lemon pieces. To avoid that, I have used Tamarind juice in this recipe.

  4. They usually don't fry and grind Onions, but I fried the Onions and made a paste to get a thick gravy.

Final Tip :

  1. This Kurma requires a little more Oil and Masalas than the usual Curries.

Onion Kurma | How to Make Onion Kurma - Recipe Video

Onion Kurma | How to Make Onion Kurma

Rotis Paratha | vegetarian
  • Prep Time 5 mins
  • Cook Time 25 mins
  • Total Time 30 mins
  • Serves 4


  • For the Onion paste :
  • 1 tbsp Oil
  • 1 Cup Chopped Onions
  • 3 tbsp Dry Coconut pieces/Powder
  • 7-8 Cashews
  • 1 tbsp Sesame seeds
  • For the Gravy :
  • 3 tbsp Oil
  • 3 tbsp Ginger Garlic paste
  • Salt (As per taste)
  • 1.5 tbsp Chilli powder
  • 1 tbsp Roasted Cumin powder
  • 1 tbsp Coriander powder
  • 1 tbsp Garam masala
  • 2 Pinches Turmeric
  • 2 Tomato paste (ripe ones)
  • 2 Onions (cut big sized)
  • Tamarind pulp (Extracted from gooseberry sized ball)
  • Chopped Coriander (little)


  1. Heat some oil in a pan. Fry the chopped Onion pieces till they turn golden brown.
  2. Add Coconut powder, Cashews and Sesame seeds. Fry till the Coconut changes colour. Grind this into a smooth paste, adding some Water.
  3. Heat some Oil in a pan to prepare the Gravy/Kurma. Put Ginger Garlic paste, Salt, Chilli powder, Coriander powder, Cumin powder, Garam masala, Turmeric and fry continuously so that it doesn't stick to the bottom.
  4. Add Tomato paste to this fried masala paste and fry again till the Oil floats to the top.
  5. Add Onion pieces to this Tomato gravy and cook for at least 4-5 minutes.
  6. Mix the Tamarind Pulp and Cook till the Oil floats.
  7. Mix the Onion paste which you made in the beginning in the Tomato gravy. Cover it with a lid and cook till the Oil floats to the top.
  8. Check the taste of Salt and Spice, add if required. Garnish it with Chopped Coriander leaves and remove it from the fire
  9. It tastes very good with hot Chapatis.

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