Madrasi Onion is usually smaller than regular onions, and is used mostly in South Indian dishes. Its outer covering is thick and tastes mildly sweet. It is also known as shallots.
It can be stored for a more extended period in a dry and dark place. It can be cooked gently as the water level is less compared to regular onions. The best season to get the fresh green shallots is Spring whereas you can enjoy dry Madrasi onions throughout the year.
It is available in three types- brown shallots, banana shallots, and pink shallots.
Madrasi onions are rich in vitamin C, vitamin B-6, and manganese. It contains dietary fiber and folic acid in a very good amount and also contains calcium, iron, folate, magnesium, phosphorus, potassium, and the antioxidants quercetin and sulfur.
Recipes1. Madrasi Onion Stew
Ingredients:1 cup peeled and ½ cup chopped Madrasi onions, ½ tsp mustard seeds, sweet neem leaves, ¼ tsp asafoetida, 1 cup coconut milk, 1 tsp grated jaggery, and 1 tsp tamarind, coriander powder
Cooking Steps: Heat the pan and add mustard seeds after adding oil to it. Gradually add curry leaves and a pinch of asafoetida on a medium flame. Now add onions or shallots till they turn light brown. Add the paste of garlic, coriander powder, chopped ginger, coriander, grated coconut to it. (This paste need to be made beforehand). After this, add some coconut milk, tamarind, salt, water and mix it well for 5 minutes. Your dish is ready, serve and enjoy.
2. Onion Shallots Curry or Ulli Theeyal
Ingredients: 1 tbsp coconut oil, 1 cup grated coconut, ¼ tsp fenugreek, five dried red chillies, 1 tbsp coriander seeds, curry leaves, 20 shallots, salt, turmeric, tamarind, 1 tsp jaggery, 1 cup water.
Cooking Steps: Firstly, dry roast coriander seeds, red chilli, pepper and fenugreek. Now roast coconut until it turns dark golden brown. Now make a paste of these roasted spices when they cool down. Add some water to the paste to adjust its consistency.
Now add oil, fenugreek, asafoetida and curry leaves in the pan and add onion shallots along with salt, turmeric according to the taste. After 2-3 minutes, add tamarind and jaggery to the pan and boil it for 15 minutes. Add coconut paste to the mixture and boil it for some time.
Now, your Ulli Theeyal is ready and enjoy it with rice.