Small Onion Pickle/Chinna Vengaya Oorugai is my mom’s finger-licking recipe which goes well with curd rice, idli, dosa, and chapati.
Whenever we go for an outing for a week mom never forgets to pack this pickle. This pickle stays good for a week at the countertop. Also, you can store this up to 6 months or above in the refrigerator. This pairs well with roti/chapati, curd rice or any variety of rice.
This pickle is a very simple recipe that can be prepared with the available ingredients in the pantry. The following steps must be taken care of to get the perfect pickle.
- For this pickle, you need to add a generous amount of oil. For 1/4 cup oil, it releases only a tsp of oil at the end.
- If you want to store it for a very long time add more oil while cooking. Use either sesame oil or peanut oil only.
- You need to saute the pickle continuously, do not leave it unattempted as it may burn easily.
- Also, cook the pickle in the low flame only. If you saute it in a medium or high flame the color may change fast but you will get the raw taste of the onion while eating.
- I would suggest using only the shallots for this pickle as the shallots give a nice taste.
Now let us see how to prepare this recipe.
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- 15-20 Sambar Onions/shallots
- 1 Tomato small finely chopped
- 5 Dry Red Chili
- 2 Garlic pods big size
- Tamarind small gooseberry size
- salt to taste
- 1/4 cup oil Sesame oil or Peanut Oil
- 1 tsp Mustard seeds /kadugu
- 1 tsp Asafoetida/hing
- 1 strand Curry Leaves/Karuveppilai
- In a mixer jar, add shallots, tomato, dry red chili, garlic pods, tamarind, salt to taste.
- Grind it to a smooth paste without adding any water.
- Heat a pan and add oil. Once the oil gets heated add mustard seeds and let it crackle.
- Then add hing, curry leaves and saute for a min. Now add the ground puree in the oil.
- Cook it on low flame. You need to continuously saute the mixture. Do not leave it unattempted. Onion gets easily burnt up.
- In the first ten mins of sauteeing, onion absorbs all the oil we added. In the 20th min, the pickle starts to thicken and the color slightly changes to dark red color. Around 25-30 mins, the pickle turns to dark brown color and slightly the oil oozes out from the pickle. This is a perfect consistency, turn off the stove.
- Transfer the pickle to another bowl and let it cool completely.
- You can store this onion pickle for up to 6 months or more in the refrigerator.
- Enjoy with curd rice, idli, dosa, and chapati.
- For this pickle, you need to add a generous amount of oil. For 1/4 cup oil, it releases only a tsp of oil at the end.
- If you want to store it for a very long time add more oil while cooking. Use either sesame oil or peanut oil only.
- You need to saute the pickle continuously, do not leave it unattempted as it may burn easily.
- Also, cook the pickle in the low flame only. If you saute it in a medium or high flame the color may change fast but you will get the raw taste of the onion while eating.
- I would suggest using only the shallots for this pickle as the shallots give a nice taste.
Delicious finger-licking small onion pickle is ready to relish.
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