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Delicious homemade onion oorugai with rich spices in a glass jar. Perfect for adding flavor to meals.

onion oorugai

onion pickle
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Ingredients

To Steam

  • 3 big onions
  • Small piece tamarind
  • 5 green chillies
  • To Roast
  • 1 tbsp coriander seeds
  • 1 tsp mustard seeds
  • 1 tsp fenugreek seeds

Temper

  • 1/4 cup sesame oil
  • 1 tsp mustard seeds
  • Curry leaves
  • 1 tsp asafoetida

For the Pickle

  • 2 tbsp Kashmiri chilli powder heaped
  • 1 tbsp salt
  • 3 tbsp sesame oil

Instructions

  • First steam cook ingredients under “to steam” 10 minutes; turn off the stove and cool then pulse
  • Roast the ingredients under “to roast”, cool and powder
  • Add oil to a wide heavy bottomed pan and heat the oil
  • Add mustard seeds and let them splutter
  • Add asafoetida, garlic and curry leaves; roast till they turn golden brown
  • Turn down to low flame
  • Add Kashmiri chilli powder and give a quick m
  • Add the pulsed onion mixture and 2 tbsp sesame oil; mix well
  • Turn to medium flame
  • Cook till thokku comes together
  • Add salt and the ground roasted ingredients; mix well
  • Cook until thokku turns into oorugai consistency and oil oozes out around the pan
  • Cool and store in an airtight container

Video

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