Shallot pickle (Piyava adighayi) a very easy to prepare recipe that can be had with idili, dosa, udidha appo, sandan or even with chapattis. It is a sweet, spicy and sour to taste. It is made out of only shallots and no other vegetables including garlic have been added to this dish.
Ingredients
You need
- 15 to 20 numbers shallots
- A small lemon size tamarind
- 1 to 2 tspn chili powder (or as per your spiciness level)
- Salt to taste
Seasoning
- A small spoon mustard seeds
- 1 tbspn coconut oil
Method
Soak and keep the tamarind in little warm water for 5 to 10 minutes. Later smash it to extract its pulp of the tamarind and keep aside. Remove the skin of the shallots, wash and cut them into small pieces.
Now heat coconut oil in a kadai for seasoning. Add the mustard seed and when they splutter add the shallots. Slightly roast them till translucent.
Now add the chili powder to the shallots. Sauté them till the raw flavor of the chili powder goes off.
Next add the tamarind pulp and let it boil. If you feel the dilution is not sufficient then add some warm water at this stage and let it boil for 2 to 3 minutes.
The pickle should of a soup consistency.
Your Shallot pickle (Piyava adighayi) is ready to be served. Serve at room temperature.
You can serve Shallot pickle (Piyava adighayi) it with idili, dosa, udidha appo, sandan or even with chapattis etc.
