Southindian style stir fried onion is a very common dish prepared during summer. Onion acts as a cooling agent for the body and helps control heat boils or any heat related skin rashes. This recipe is a basic side dish which can be used in as stuffing in grilled cheese sandwich or wraps. To prepare wraps we need roti and grilled paneer, tofu, pineapple, potato or chicken of choice and top it with stir fried onion and serve the wraps hot.
Ingredients:
500 Grams Large Red Onions
3 Sprigs Curry Leaves
1/4 Tsp ASafoetida
1 Tbsp Chilly Powder
1/4 Tsp Turmeric Powder
1/4 Tsp Pepper Powder
1/2 Tsp Cumin Seeds
1/2 Tsp Split Gram Dal
1/2 Tsp Mustard Seeds
Salt as per taste
1 1/2 Tbsp Oil
Raw Cane Sugar 1 Tbsp (Optional)
Method:
Wash, Peel and Thinly Slice the onions.
Heat a wok with oil and add the mustard, split urad dal, cumin allow all ingredients to splutter but burn.
Once the mustard stops spluttering add asafoetida followed by sliced onions, chilly powder, turmeric powder and pepper powder.
Add 1/4 tsp salt and fry the onions.
To cook the onions faster add 1/4 cup water and cover allow the onions to wilt for five minutes on low flame.
Onion will reduce and wilt easily. Place on high flame and allow the moisture to evaporate fry till oil separates add salt and sugar as per taste.
If your adding sugar allow to caramelize and then remove from flame. Serve hot with roti, toast or in a raita and enjoy 😉
Tips I follow:
To chop onions in bulk for any recipes place it in fridge overnight this way you can avoid eye irritation.
We can also peel and chop onion in half and add it to a pot of ice cold water to avoid eye irritation.
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