Shallots are rich source of Manganese and Vitamins. Shallots are used extensively in Kongu cuisine. shallots are known as Chinna Vengayam in tamil. Select shallots that are heavy and firm. Don't choose shallots with green shoots. I have already posted shallots poriyal. shallots chutney is served as a side dish to Idli and Dosa. Please check below for step by step instructions and pictures for preparing South Indian Shallots poriyal.
Table 2: For Tempering
- Heat oil in the pan and add mustard. When mustard splutters, add red chillies and shallots. Fry till raw smell goes off. Remove from stove.
- Grind the fried shallots, red chillies in a blender/mixie to a smooth paste.
- Tempering: Heat oil in the pan and add mustard, curry leaves, red chilly and urad dhal. When Urad dhal turns golden colour, add it to the ground mixture.
- Adjust the red chillies according to your taste.