Eerulli Palya

Ingredients

• - 300g onion
• - 2 tbsp groundnut or coconut oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 1/2 tsp chana dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 3 tbsp fresh grated coconut
• - 1/4 tsp turmeric
• - Salt to taste

Method

1. Prepare pearl onions: Peel 300g eerulli (small red shallots / pearl onions). Keep whole.
2. Make tempering: Heat 3 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
3. Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.
4. Add whole peeled shallots: Add the whole peeled shallots directly to the tempered oil.
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. Add spices: Uncover. Add half tsp turmeric, 1 tsp red chilli powder and 1 tsp coriander powder. Toss and cook 3 minutes.
7. Add jaggery: Add 1 tsp jaggery. Toss and cook 1 minute — the jaggery caramelises with the shallots.
8. Add fresh coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 2 minutes.
9. Squeeze lemon: Add a squeeze of lemon juice.
10. Serve: Adjust salt. Eerulli palya is a sweet-caramelised Karnataka shallot stir fry. Serve with steamed rice.