Chinna Vengayam Poriyal | Shallots Fry
Chinna Vengayam Poriyal | 5‑Minute Shallots Fry | Quick South Indian Onion Curry
Chinna Vengayam Poriyal | Shallots Fry | small onion curry | South Indian poriyal recipes | Indian curry recipes | Indian vegan side recipe, healthy poriyal with step-by-step pictures, and video recipe. Check out the Chinna Vengayam Poriyal, and if you like the video, pls SUBSCRIBE to my channel.
Chinna Vengayam Poriyal (Shallots Fry) is a quick, flavorful South Indian side dish made with small onions, a simple tempering, and a touch of coconut. This 5‑minute poriyal is naturally vegan (when made with coconut oil), healthy, and perfect for busy mornings or a last‑minute lunchbox side. Shallots bring a natural sweetness and depth of flavor that makes this curry pair beautifully with sambar, rasam, curd rice, or chapati.
Can I use regular onions instead of shallots? Yes, but the flavor will be slightly different since shallots are sweeter and more aromatic.
Can I make this poriyal vegan? Yes — use coconut oil instead of ghee.
Why add sugar? A tiny pinch enhances the natural sweetness of shallots and balances the spice.
Can I add green chilli or red chilli? Yes — either can replace pepper‑cumin powder for a spicier version.
Why is my poriyal turning mushy? Cook on medium heat and avoid covering; shallots cook quickly.
Can I add garlic? Yes, crushed garlic adds great flavor.
Can I add curd or sour cream? Yes — 1 tsp added at the end gives a creamy finish and enhances taste.
Is this poriyal good for postpartum? Yes — shallots, ghee, and pepper‑cumin powder make it soothing and digestion‑friendly.
Can I skip coconut? Yes, but coconut adds authentic poriyal texture.
How long does this poriyal stay fresh? It stays good for a day; reheat lightly before serving.
Can I pack this for lunch? Yes — it pairs well with rice, curd rice, or chapati.
Can I add lentils? The tempering already includes urad dal and channa dal for crunch.
Poriyal recipes
Chinna Vengayam Poriyal | Small onion Fry
Ingredients
- Chinna Vengayam - 3/4 cup
- Turmeric powder - pinch
- Pepper cumin powder - 1/2 tsp
- Salt - as needed
- Sugar - pinch
- To temper:
- Ghee - 1/2 tsp
- Mustard seeds - 1/4 tsp
- Split Urad dal - 1/4 tsp
- Channa dal - 1/2 tsp
- Curry leaves - few
Instructions
- Heat Ghee in the pan, once when it is hot add all the ingredients under “to temper” and let it splutter
- Add curry leaves and Onion. Sauté once in a while and cook for a minute
- Add remaining ingredients and mix well cook until the onions are done
- Switch off the stove and add coconut
Video
Notes
- Coconut oil can be used instead of ghee
- Green chilli/red chili can be used instead of pepper - cumin powder
- Adjust the pepper cumin powder according to your taste
- Curry can be made with regular onions too but the taste may slightly differ
- 1 tsp Curd/sour cream can be added towards the end for extra flavor
- poriyal is good for postpartum
Ingredients:
Chinna Vengayam – 3/4 cup
Turmeric powder – pinch
Pepper cumin powder – 1/2 tsp
Salt – as needed
Sugar – pinch
To temper:
Ghee – 1/2 tsp
Mustard seeds – 1/4 tsp
Split Urad dal – 1/4 tsp
Channa dal – 1/2 tsp
Curry leaves – few
How to make Shallots Poriyal with step-by-step pictures:
- Heat Ghee in the pan. Once it is hot, add all the ingredients under “to temper” and let it splutter
- Add curry leaves and Onion. Sauté once in a while and cook for a minute
- Furthermore, add the remaining ingredients and mix well; cook until the onions are done
- Turn off the stove and add coconut
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This is such a simple yet flavorful recipe Vidya 🙂 Never made stirfry with just onions – will try 🙂