About the product
Onion is a vegetable which is almost like a staple in Indian food. This is also known to be one of the essential ingredients of raw salads. They come in different colors like white, red or yellow and are quite in demand in cold salads and hot soups. You can dice, slice or cut it in rings and put it in burgers and sandwiches. Onions emit a sharp flavor and fragrance once they are fried; it is due to the Sulphur compound in the vegetable.
Storage and uses
Onions are known to be rich in biotin. Most of the flavonoids which are known as anti-oxidants are concentrated more in the outer layers, so when you peel off the layers, you should remove as little as possible. Onions, like garlic, are also rich in Sulphur compounds. Onions are known to contain manganese, copper, Vitamin B6, Vitamin C and dietary fibers along with phosphorus, folate and copper.
Onions are known to have antiseptic, antimicrobial and antibiotic properties which help you to get rid of infections. If a piece of onion is inhaled, it can slow down or stop nose bleeding. Those who have sleeping disorders or insomnia can have a good night sleep if they have an onion every day. Onions also help to improve the functions of the digestive system; because it releases the digestive juices and cures any problem related to digestion.
- 6shallots, finely sliced
- 1 ½tsp coconut or other vegetable oil
- 2dry red chili peppers
- 1tbsp jarred tamarind pulp
- Salt to taste
- 1tsp black mustard seeds
- 1 spring (about 12) fresh curry leaves cut into ribbons.
- 1tsp udad dal or black gram dal
1.Heat 1 tsp of oil in a skillet. Add the shallots and the red chili peppers and a pinch of salt. Saute over medium-high heat, stirring frequently, until the onions are caramelized.
2.Add the tamarind and continue to saute for another couple of minutes.
3.Remove the onions to a blender and add ¼ cup of water and season with salt as needed. Blend into a smooth paste. If you need to add more water to blend, add no more than a teaspoon at a time. Remove the chutney to a bowl.
4.In the same skillet used to caramelize the onions, add the remaining ½ tsp of oil. Add the mustard seeds and, when they sputter, add the udal dal and curry leaves. Stir-fry for a few more seconds until the dal turns lightly golden.
5.Pour the mustard-udad dal mixture over the chutney and mix.