This caramel goes deliciously well with buttered bread slices and has become the latest favourite in America. Although Americans use vinegar in place of tamarind, I suggest, tamarind cannot be replaced with anything else due to its own naturally harmonized sweetness and sourness.
To its credit, tamarind has a great medicinal benefit too. So, the sweetness of onions, blended with tamarind juice, which in turn makes it a sweet and sour delight!!
Let’s make it:
- Take three onions and slice them very thinly.
- In 1 tbsp of olive oil stir fry them until golden. Throw a few crushed curry leaves. Do not cover the pan.
- Meanwhile in a small bowl, combine the following:
|Chili flakes||1 tsp|
|Turmeric pulp diluted in water||1 tbsp|
|Brown sugar||2 tsp|
Pour the mixed pulp onto the onions. Mix all together and let it cook under low fire. Do not cover the pan at any point.
- Adjust the taste by adding more sugar, salt or tamarind until it gives the best taste.
- Enjoy with a buttered bread slice!!
- Indian onions, shallots or red onions are the best. Dutch onions are not suitable for this recipe as it has no natural heat of the onions.
- You may add more of any of the above to balance the taste according to your liking)
- For tamarind pulp, either you can buy the bottled pulp or just make the wet or dry tamarind into a pulp by mixing a little water