ONION PICKLE / VENGAYA URUGAI IN COOKER ( OPOS METHOD)

Hi Friends,

ONION PICKLE...Tomato prices has started up but onion prices are going down.So I started making more dishes with onion . We are already bored of tomato thokku as I made all varieties of tomato thokku and preserved more .So now I stopped making tomato pickles and switched to onions.

I made this pickle through OPOS (ONE POT ONE SHOT) technique which is the world's most easiest and delicious way of cooking.I referred the garlic pickle recipe card and changed the recipe as per my taste and cooked.No frequent stirring , no fear of burning ,the entire pickle was ready in 10 mins.

The step by step pictures and recipe is as below,

RECIPE SOURCE : OPOS ( Founder Mr.Ramakrishnan).

SERVINGS : 250 gms.

INGREDIENTS :

Onion ( pearl ) - 1 1/2 cup.

Sesame oil – 1/8 cup.

Salt – 1 1/2 tsp ( or as required ,I used stone salt).

Chilli powder – 2 tsp.

Coriander powder – 2 tsp.

Jaggery – 1 tsp .

Asafoetida – 1/8 tsp.

Tamarind – 1 lemon sized ball.

FOR PICKLE POWDER :

Mustard / Kadugu– 1 tsp.

Cumin / Zeera – 1 tsp.

Fenugreek / Vendhayam – 1/2 tsp.

NEED CLARIFICATION ABOUT MY MEASUREMENTS ? PLS CLICK TO CLARIFY.

METHOD :

1. Dry roast mustard , cumin , fenugreek separately till aroma comes and grind to little coarse powder.
   
   
   
   
   
2. Peel onions and crush the bigger sized onions slightly ( I used pestle to crush).
   
3. Soak tamarind in warm water for 10 mins and extract the juice ( discard the pulp).
4. In your 2 or 3 ltrs cooker , add oil followed by onions , ground pickle powder , salt , chilli powder , coriander powder , asafoetida , jaggery and finally tamarind juice.
   
   
   
   
   
5. Close the cooker and boil in high heat for 3 whistles .
6. After 3 whistles switch off the flame and release the pressure immediately and mix once.
   
   
   
   
7. If you feel the pickle is too watery you can boil for 3 more minutes until they form thick paste.
   
   
   
   
   
8. Once reached room temperature store in airtight glass bottles and serve.
   

NOTES :

1. You can increase the chilli powder 2 more tsp for more spiciness.
2. Bigger onions will not absorb the masala well so they are crushed slightly , if your onions are smaller in size no need to crush ( I crushed half of the onions and rest half I added as it is).
3. Don't use mixer to crush onions as they will grind onions instead of crushing so try it in hand with pestle or reverse side of knife.
4. 
   HAPPY COOKING!