Caramelized Onion – A sweet and sour delight

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
Salt 1/2 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!!

Tips:

  • 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


sugar caramel

 

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