Thursday 17 July 2014

Shallots Chutney (சாம்பார் வெங்காயச் சட்னி)

Shallots (சாம்பார் வெங்காயம்) are used mainly for making sambar or kuzhambu in Tamilian cuisine, though they can be used in other recipes or eaten raw. They have gentle flavor, but taste similar to onions. Shallots are rich in vitamins, especially Vitamin A, minerals and anti-oxidants. Traditionally, shallots are eaten with curd rice, mainly during summer. 

Well, today seems to be ‘Shallots day’, as I intend to share one more shallots recipe. Here we go…

Ingredients: (Serves four)
Shallots – peeled, 1 teacup or 200ml measure
Salt – to taste
Bengal gram dhal – 1½ teaspoon
Urad dhal – 1½ teaspoon
Red chillies – 2-3 no (adjust to taste)
Tamarind – a small bit
Coconut – grated, 1 tablespoon (optional)
Oil – 1 teaspoon

For garnishing:
Oil – 1 teaspoon
Mustard seeds – ½ teaspoon
Curry leaves – a few
Red chilli – 1 no

Shallots Chutney (சாம்பார் வெங்காயச் சட்னி)
Method: Heat 1 teaspoon of oil in a kadai, add red chillies, and when they turn darker, add the dhals. Fry till the dhals turn golden brown. Now add shallots, and sauté till they become transparent. Switch off the fire and allow the ingredients to cool. 

Grind the fried ingredients with tamarind, coconut and salt into a fine paste adding water as needed, using a mixer-grinder. Transfer the chutney into a bowl. Heat the remaining oil in a tadka pan or spice pan (தாளிக்கிற கரண்டி), add mustard seeds and when they start to sputter, add curry leaves. Switch off the fire. Add the garnishing to the chutney. Serve with idly, dosa, adai, othappam, kuzhi paniyaram or âppam. Shallots chutney makes an excellent accompaniment to crispy dosa.

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