Shallots Pickle / Onion Pickle/ Pickled Shallots / Pickled Onions/ Ulli Pickle / Ulli Achar

Ingredients:

1. Shallots / Sambar Onion - 500 grams (peeled) 

2. Gingelly oil - 1/2 cup

3. Tamarind Pulp - 1/4 cup

4. Red Chilli powder - 2 tbsp

5. Turmeric Powder - 2 tsp

6. Asafoetida / Hing / Kaya Podi - 1/2 tsp

7. Salt to taste

For Pickle Powder 

1. Mustard Seeds - 1 tbsp

2. Cumin Seeds - 1 tbsp

3. Fenugreek Seeds - 1 tsp

Preparation:

1. In a dry pan add the pickle spices (mustard seeds, cumin seeds, fenugreek seeds) and roast them till light golden and toasted. Remove them to a plate and let it cool. Put them in a blender and make into a fine powder. Keep aside till use

2. Heat oil in a deep bottomed kadai. Add the peeled onions and fry them for 3-4 minutes till they turn golden brown and transparent. Remove them to a plate

3. Take half of the fried onions, mix in the blender to make a coarse mix. Keep aside

4. Now heat the same oil. Add hing and fry for a minute.

5. Put the pureed onions and remaining fried onions, mix well and cook them for 5-6 minutes

6. Now add the red chilli powder, turmeric powder, salt and mix

7. Put the pickle powder and tamarind pulp. Mix well till everything is melted and combined

8. Cook on low flame for 10-15 minutes till oil separates from the mix

9. Switch off the flame and set aside to cool

10. Store in an air tight container. Use clean and dry spoons to serve

You can store in fridge and use for 3-4 weeks