Madras classic

Pushpesh Pant

Some call them shallots; for others, they are Madras onions. Tiny, and almost sweet, these ‘pearls’ are our favourite. Before inflation forced dhaba owners to economise, one was treated to a complimentary bowl of these onions pickled in vinegar. We have enjoyed them as Bhindi Do Pyaaza and found them refreshingly different in a thinner gravy in Tamil Nadu. When we spotted a small neatly packed pouch in a shop, we couldn't resist to buy it on impulse. The recipe we bring to our readers this time is our take on the Madrasi classic and goes well with both rotis and rice. If leftover, they can be used to garnish a main course dish. As we toy with the idea of coating the onions with batter, we wonder how would a vegetable pulav sans peas turn out? The possibilities are many, all equally tantalising. Go, explore.

Pearl Onions Masala Curry

Ingredients

• Pearl onions  500g
• A pinch of asafoetida
• Sambar masala 1 tbsp
• Coriander powder 1 tsp
• Garlic-ginger paste 1 tsp
•  Mustard seeds 1 tsp
• Red chillies (whole) 1 dried
• Curry leaves 
• Salt to taste
• Oil 1-2 tbsp

Method

Heat oil in a non-stick pan. Then add asafoetida to it and then add onions. Stir fry on medium flame for a minute. Add the powdered spices along with the salt dissolved in 1/4 cup of water. Stir briskly and continue cooking uncovered for 2 minutes. Add 1/2 cup of hot water, cover and cook on low flame for 5 minutes. Heat some oil in a ladle and put in some mustard seeds. When these begin to crackle, add the chillies and curry leaves. As these change colour, uncover the onions and pour this tempering over them. Enjoy hot or at room temperature.