Monday, September 1, 2008

Shallot Thuvaiyal/Shallot Chutney

The shallot is a relative of the onion, and tastes a bit like an onion but has a sweeter, milder flavor. They are more expensive than onions and can be stored for at least 6 months..It is widely used in the southern part of India. In Kannada language it is known as 'Eerulli' and used extensively in snacks, salads, curries and rice varieties. In Tamil it is called Sambar Vengayam and Kochulli in Malayalam and is used in Sambar and different types of kuzhambu..i tried it as thuvaiyal n this goes very well as side for sambar saadham, rasam as well as side for idli n dosai...

1 cup Shallots(sambar vengayam)
2nos Red chillies
1nos Green chillies
1no Tamarind(blueberry size)
1tsp Urad dal
1tsp Oil

Heat oil a pan...add the urad dal n red chillies as well as green chilly in hot oil n fry them until they turns brown..add the shallots to the oil n stir them continously until they turn transculent, add the blue berry size tamarind to the hot veggies n put off the stove..keep aside n let them cool.

Grind them finely in a mixie with enough salt n without water n serve them..Quick n easy thuvaiyal ready to have with any choice of rice dishes n breakfast items...Can preserve them in fridge for a week..

No comments: