Recipes
Onion Pickle Recipe
Prep Time | 20 minutes |
Cook Time | 40 minutes |
Servings |
people
MetricUS Imperial
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Ingredients
- 500 g Sambar Onion / Shallots / Chinna Ulli peeled
- 1/2 cup Oil
- 2 tsp Turmeric Powder / Manjal Podi
- chilli powder to taste
- Salt to taste
- 1/4 cup tamarind pulp
- 3-4 tbsp Jaggery / Sarkarai
For Pickle Powder:
- 1 tbsp Mustard Seeds / Kaduku
- 1 tbsp Cumin Seeds / Jeerakam
- 1 tsp Fenugreek Seeds / Vendayam
For Tempering:
- 1 tsp Mustard Seeds / Kaduku
- 1 tsp Urad dal / Ulundu Paruppu
- 1 tsp Cumin Seeds / Jeerakam
- 2 broken Dry Red Chilli
- 1/2 tsp Asafoetida / Hing / Kaya Podi
Ingredients
For Pickle Powder:
For Tempering:
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Instructions
- In a dry pan add the pickle spices and roast them till light golden and toasted. Remove them to a plate and let it cool. Add them to blender and make into a fine powder. Set aside till use. Keep the blender ready, because you want it to grind the onions.
- Heat oil in a heavy bottom kadai. Add in the peeled shallots and fry them for 3 to 4 mins till it is light golden and transparent.Drain them to a bowl.
- Now take half of the shallot mix in the blender and make it to a coarse mix. Set aside till use.
- Now heat the same oil again. Add the seasoning ingredients and fry them for a min.
- Add the pureed onion mix, the remaining whole fried shallots and cook them for 5 to 6 mins.
- Add in turmeric powder, chilli powder, salt and mix well.
- Add in the pickle powder, tamarind pulp and jaggery. Mix them well so everything is melted and combined.
- Cook them on a low heat for 10 to 15 mins till oil separates from the mix.
- Switch off the heat and let it cool down.
- Now store it in air tight container. Use clean spoons when you serve.
Notes:
- Cool it completely then store it in a sterlized air tight container.
- Use clean spoon while serving.
- You can store this in room temparature for 3 to 4 days.
- If you are too scared you could store it in fridge for 2 to 3 weeks.
Recipe Notes