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!
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.
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