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18 Jan 2016

Onion Pickle
















Servings: 500grams

Ingredients:



Content
Quantity
Comment
Sambar onion peeled
500 grams

Oil
1 Cup
Preferrably gingelly oil
Jeera
2 tsp

Methi seeds
½ tsp

Saunf / Fennel seeds
1 tsp

Kaloonji
1 tsp

Turmeric powder
½ tsp

Chilli powder
1 tbsp
Adjust to suit your taste buds
Salt
To taste

Sugar
½ tsp

Tamarind juice
½ cup



Method:

Heat a cup of oil in a heavy bottom pan on medium flame. Add half the sambar onions and fry till translucent. Remove and keep aside to cool. Grind it to a coarse paste and set aside. Meanwhile, dry roast jeera and methi seeds separately and grind it to powder.


       

       



In the same pan, add the remaining onions, and fry till translucent. Once the onions turn translucent, add the ground masala powder, chilli powder, kaloonji, turmeric powder, salt, sugar, tamarind powder and cook on low flame until the raw smell of masala is gone. Adjust salt, tamarind, chilli powder and cook for 3-5 minutes more.


       

At this point, add saunf and cook for 1-2 minutes more.

       

Cool and serve with the dish of your choice.

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