Korada/Shallots with Garlic Chutney(No Blending Required)-CHETTINAD RECIPE

It’s my 100th post and I am bringing KORADA a chettinad delicacy-Many should have not heard this name itself. Do not get intimidated by hearing the name. It is just prepared with the ingredients known to all. Yes it is a traditional chettiand recipe and nowadays its been prepared only in marriages. This is paired with Vellai Paniyaram, aother chettinad delicacy. I will post the recipe of Vellai Panniyaram soon. This is a sidedish for Idly/Vellai Paniyaram. I never have tried this until before last year. I got the recipe from my native place from the cook and tried at home and to say it is yummy. I love this and all of them love this at home also.

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This recipe uses shallots or the small onion. Can use the bigger red onion also but when prepared with shallots tastes good and has lot of healthy qualities in them. In chettinad they use this shallots for the sambar, chutneys and in other cooking also. Shallots plays a vital role in the chettinad cuisine. Here in Nairobi I don’t get these a lot, very limited and not of good quality. So when I fly from India I carry a kg of shallots with me.

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I enjoy preparing dishes using the shallots. So I try to use up the shallots before it starts to decay. People do not make these often at home as it becomes laborious as you need to work on peeling and chopping lots of shallots. As the end result of this sidedish is very little. The whole thing shrinks and becomes so little after cooking. I wonder how the cooks manage to do this in marriage functions for such a big crowd. This dish can be made by anyone. It is sour, sweet and spicy. Balancing the flavours will bring the right taste of this dish.

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Do try and let me know if you liked it.


KORADA

Cuisine: Indian(South) | Category: Chettinad Recipes/Side Dishes for Idly/Dosa | Prep time: 20 mins | Cook time: 15 mins | Serves: 2

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Ingredients

  • Gingelly Oil – 2 tbsp.
  • Shallots – 25 Nos. (Big sized – If got small ones then double the quantity)
  • Garlic – 8 Nos. (Big Cloves)
  • Red Chili Powder – 1 tsp. (Increase or Decrease Accordingly)
  • Tamarind Paste – 1 tsp. (Increase or Decrease Accordingly)
  • Jaggery -1/2 tsp. (Increase or Decrease Accordingly)
  • Water as needed
  • Salt as needed

To Temper

  • Mustard/Kadugu – 1/4 tsp.
  • Urad Dal/Ulunthu – 1/2 tsp.
  • Dry red chili – 2 Nos.
  • Curry Leaves – Few leaves

METHOD with VISUAL CLICKS

Get all the ingredients ready.
Get all the ingredients ready.
Cut the top and bottom of the shallots and put them in water for 5 mins. for easy peeling.
Cut the top and bottom of the shallots and put them in water for 5 mins. for easy peeling.
Like this.
Like this.
Now peel and chop the onions very fine either lengthwise or as shown. Crush the garlic along with its skin on.
Now peel and chop the onions very fine either lengthwise or as shown. Crush the garlic along with its skin on.
Take oil in a vessel. A bit more than usual as we are expecting the onion to get cooked in oil fully.
Take gingelly oil in a vessel. A bit more than usual as we are expecting the onion to get cooked in oil fully.
Temper mustard and urad dal.
Temper mustard and urad dal.
Then add the broken dry red chilies and curry leaves.
Then add the broken dry red chilies and curry leaves.
Now add the crushed garlic and allow it to cook for a minute. Don't brown them.
Now add the crushed garlic and allow it to cook for a minute. Don’t brown them.
After that add the chopped shallots.
After that add the chopped shallots.
Add salt and saute the onions until translucent.
Add salt and saute the onions until translucent.
Then add turmeric powder. Saute unti lthe raw smell goes off.
Then add turmeric powder. Saute unti lthe raw smell goes.
Next add the red chili powder.
Next add the red chili powder.
Cook until everything blends well and the raw smell of the chili powder goes.
Cook until everything blends well and the raw smell of the chili powder goes.
Add the tamarind paste at this stage.
Add the tamarind paste at this stage.
Add little water or it will be too dry. Just little to make it a bit wet.
Add little water or it will be too dry. Just little to make it a bit wet.
Done. Serve it with hot Idly's or dosa or vellai paniyaram.
Done. Serve it with hot Idly’s or dosa or vellai paniyaram.

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Note : Using shallots makes it more tastier thatn the big red onions.

Need to chop the shallots very fine either lengthewise or as shown.

Garlic is crushed with the skin, if you don’t want the skin to come while eating then remove the skin and then crush them. The authentic version uses garlic with skin.

Balance the taste by adjusting the amount of chili powder, tamarind paste and jaggery.

Add jaggery at the end or it will burn easily.

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The Korada is ready to be served with Idly/Dosa/Vellai Paniyaram. Try and let me know if you liked it.

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47 thoughts on “Korada/Shallots with Garlic Chutney(No Blending Required)-CHETTINAD RECIPE

      1. I think we all develop pre-conceived notions. Like people want to eat Dal-Baati Churma in Jaipur to enjoy the Rajasthani food. But fact is, you’ll never find great Dal Baati Churma in any commercial establishment. But I guess people don’t have any other option.

        Liked by 1 person

      2. Agree with you. One of my wishlist to post is dal bait churma. Do you make them at home ?? Or your family makes. Then maybe you should pass me the authentic recipe. Then I can try. If I do myself maybe it will be the same conceived version from someone else.

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      3. Dal Baati Churma can be prepared at home also. Yes, we have prepared it at home, many times. So the problem is not about authenticity rather it’s about taste. The authentic ones are what we have at social function or as a prasad in temple or may be at home. It’s not suitable for the commercial methods, it loses its taste and charm. Will check if I can help you out on recipe. 🙂

        Liked by 1 person

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