RED PEARL ONION PICKLE

          RED PEARL ONION PICKLE

                                                        (Yield: 1 cup)

INGREDIENTS:

·      200 gm. OR 17 Red Pearl Onions/Shallots, peel, wash, pat dry and cut them in half

·      4 T Oil (4 T if you like oil oozing out at the end otherwise 3 T is enough too, I used 4 T)

·      2 Dry Kashmiri Red Chilies, cut them in 1 cm. size pieces

·      ½ tsp. Mustard Seeds

·      ¼ tsp. Fenugreek/Methi Seeds

·      2 T OR 30 pieces of Raw Peanuts

·      1 T Chana Dal

·      1 Sprig Of Curry Leaves

·      2 Pinch Asafoetida

·      ½ tsp. Turmeric Powder

·      1 ½ tsp. Kashmiri Red Chili Powder or as per taste

·      1 T Tamarind Juice, soak marble size tamarind in 2 T water

·      1 T Jaggery or as per taste

·      1/3 tsp. Salt or as per taste

·      5 T Water or as needed for desire pickle thickness

·      ½ tsp. Paprika

·      1 tsp. Achar/Pickle Masala (I use Ramdev Brand Achar/Pickle Masala, Hot)

                                                             

LET’S MAKE ONION PICKLE:

Peel onions, wash, and pat dry with paper napkin and cut them in half, keep aside.

Soak tamarind in 2 -Tablespoon hot water for 10 minutes. Extract juice and Keep aside

Heat oil in a non-stick pan on medium heat.

Once oil is hot add dry red chili pieces and fry for few seconds.

Add mustard seeds. Let them pop.

Add fenugreek seeds and lower the heat to medium low.

Add peanuts, stir-fry until peanuts turn light golden brown in color.

Add chana dal and stir-fry until chana dal and peanuts both turns golden brown in color.

Add curry leaves and allow them to sizzle.

Add asafoetida, turmeric powder, and Kashmiri red chili powder and mix well.

Add onions and bring heat back to medium and cook for 5-6 minutes with pan uncovered, shaking pan and tossing onions once in a while or mix gently with silicone spatula once in a while, so onion layers won’t get separated.

Add tamarind juice, jaggery, salt and 5 T water and cover the lid and cook for 6-7 minutes or until onions are tender and water starts to get absorbed.

Continue cooking until tamarind juice thickens and oil starts to ooze out.

Open the lid and cook onions for extra 1 or 2 minutes or until completely tender. It will take about 14 -15 minutes after adding onions.     (Time may vary with size of onion)

Switch off the heat.

Remove pan from stove.

After 1-2 minutes add paprika and achar masala and mix well.

Allow onion pickle to cool completely.

Fill in an airtight glass jar and store in refrigerator.

It should stay good for 1 week.

Serve with Plain Rice, Idli, Serve with Dosa without sambhar and coconut chutney, Rava Idli, Rava Dhokla, all kind of stuffed paratha; it even tastes great with plain paratha and roti.

Enjoy...

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