Life without Onion, would be impossible for me. It just not only adds taste and flavor to the dishes you
cook but has immense health benefits.
Onions have a variety of medicinal effects. Early American settlers used wild onions to treat colds, coughs,
and asthma, and to repel insects. In Chinese medicine, onions have been used to treat angina, coughs,
bacterial infections, and breathing problems. Onions are a rich source of flavonoids, substances known to
provide protection against cardiovascular disease. Onions are also natural anti clotting agents since they
possess substances with fibrinolytic activity and can suppress platelet-clumping. The anti clotting effect
of onions closely correlates with their sulfur content.
Preparation Time – 15 Minutes
Cooking Time – 30 Minutes
Serves – 20
Ingredients
Red Onion – 6
Red Chili – 8 to 12 depending on your taste
Red Chili powder – 1 Tsp
Tamarind – Lemon Sized ball
Salt – 2 Tsp or to taste
Tempering
Oil – 3 Tbsp
Mustard seeds – 1 Tsp
Asafoetida powder – 1/2 tsp
Method
1) Wash, peel and chop the onions, soak the tamarind in warm water to cover the surface.
2) Heat a pan, add a tsp of oil add the red chili, saute for 5 minutes and then add the chopped onions
salt and the red chili powder.
3) Once the onions are translucent switch off the stove.
4) Let this cool for few minutes.
5) Now transfer the contents to a food processor and blend till a smooth paste.
6) Heat a pan, add half of the oil and add the mustard seeds, once they stop spluttering add asafoetida
powder and the onion paste.
7) Simmer this for a few minutes till all the water evaporates and this becomes a thick paste, now
add the rest of the oil and saute for 2 minutes and then switch off the stove.
8) Once this is completely cooled, store in a dry clean air tight bottle. This stores good in a refrigerator
up to a month.
9) Use this as a side dish with Idli, Dosa, Quinoa, Indian Flat Bread, Rice, Dip or spread.
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