Thursday, 17 July 2014

Simple Shallots Pickle (சாம்பார் வெங்காய ஊறுகாய்)


In Tamilian cuisine, shallots or 'sambar vengayam' (சாம்பார் வெங்காயம்) are used mainly for making sambar or kuzhambu, though they can be used in other recipes as well. They have a gentle flavor, but taste similar to onions. Shallots are rich in vitamins, especially Vitamin A, minerals and anti-oxidants. They can be eaten raw and served as salad along with chappati or roti and curry. Traditionally, shallots are eaten with curd rice, especially during summer. I learnt this simple recipe from a relative. Ready stock of shallots pickle in your refrigerator will always come in handy!

Ingredients:
Shallots – peeled, 1 teacup or 200ml measure
Lemon – juice of half a fruit
Salt – to taste
Red chilli flakes – 1-2 teaspoons (adjust to taste)
Sugar – ¼ teaspoon

Simple Shallots Pickle (சாம்பார் வெங்காய ஊறுகாய்)
Method: Roast dried red chillies in a kadai. Allow it to cool and pound into a coarse powder using the mortar and pestle. Add peeled shallots into a bowl. Add lemon juice, salt and chilli flakes. Mix well. Allow it stand for a day. Now your shallots pickle is ready for use. 

Wash, wipe clean and dry a glass container or bottle with a screw cap. Store the pickle in the airtight container. Refrigerate and use as required. Always use a dry spoon for handling the pickle.This pickle stays fresh for a fortnight, if stored and handled properly. Shallots pickle goes well with curd rice. You can also serve it along with chappati and curry. 

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