Eerulli Palya

Method

1. 1

   Prepare pearl onions: Peel 300g eerulli (small red shallots / pearl onions). Keep whole.

2. 2

   Make tempering: Heat 3 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

3. 3

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.

4. 4

   Add whole peeled shallots: Add the whole peeled shallots directly to the tempered oil.

5. 5

   Cover and cook: Cover and cook on low-medium heat 12-15 minutes until shallots are soft and golden all over. Shake the pan occasionally.

6. 6

   Add spices: Uncover. Add half tsp turmeric, 1 tsp red chilli powder and 1 tsp coriander powder. Toss and cook 3 minutes.

7. 7

   Add jaggery: Add 1 tsp jaggery. Toss and cook 1 minute — the jaggery caramelises with the shallots.

8. 8

   Add fresh coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 2 minutes.

9. 9

   Squeeze lemon: Add a squeeze of lemon juice.

10. 10

    Serve: Adjust salt. Eerulli palya is a sweet-caramelised Karnataka shallot stir fry. Serve with steamed rice.