With no second thoughts I will pick shallots (sambhar onion) over any other variety of onion. However, these are so expensive and honestly the French shallots don’t stand a chance against the South Indian clusters of the tiny shallots. So, when you come across some good ones you get then in a good sized paper bag full of them. Then back at home, spend some quality time peeling and prepping them to use in a lot of recipes.
This is exactly what happened with us too. Since we all love rice, a quick stir fry rice that remained us so much of the childhood favorite ghee roasted shallots was perfect as Sunday lunch.
Ingredients to make shallot rice
Rice: since saadam is rice, this is a rice based dish. You can use Sonamasoori, short grain rice or Basmathi rice to make it. You can also try red raw rice if you have to make it. I will avoid jasmine rice, matta rice or sticky rice to make tjis recipe. This is because the texture of the cooked rice is a bit stickier, starchier and not suitable for this recipe.
Shallots: the sambhar onions or shallots are key for this recipe. Use the smaller full flavour ones. Use the tips to peel them faster.
Spices: mustard seeds and cumin tempered in ghee adds a full on flavour. If you have curry leaves, don’t miss to add them. You can add dried red chilli pieces to add heat. However I have avoided it as I wanted a milder version.
Butter: the full flavour of butter is brilliant with shallots. You can use ghee as an alternative or coconut oil for vegan. I wouldn’t recommend any other as it changes the flavour.
Coconut: grated coconut adds a bit of sweetness and softness for the recipe. You can use freshly grated coconut or frozen grated ones. Desiccated coconut is OK, but I would mix it a bit ahead along with shallots so the moisture re hydrates it.
Podi: the final sprinkling of dhania podi made all the flavours come through well. You can omit this step if you don’t prefer the heat, however, I love the flavour of the podi, the coconut and the shallots all together in one bite.
Let’s make chinna vengaya saadam
- Cook the rice: wash and soak the rice for half an hour, with 1:2 water of using sona masoori rice or 1:1 water for basmathi rice. Pressure cook the rice for 10 minutes or two whistles. Let the pressure release naturally. Then fluff the rice.
- Prep the shallots: Peel and trim the shallots. Wash them throughly and then slice them. Set them aside till needed.
- Temper the spices: add butter to the pan along with mustard seeds and cumin seeds.ad they crackle add the sliced shallots.
- Roast the shallots: lower the heat and roast the shallot till they are slightly golden.
- Make the saadam: to this add the fluffed rice and sprinkle salt to season. Toss this till the rice is well mixed. Now add coconut and mix well. After a minute or two sprinkle the dhania podi, mix and remove from heat. The saadam is now ready to be served.
What are some easy hacks to peel the shallots?
Though shallots are tasty they are a bit annoying to peel and clean.
- The Classic way: is to painstakingly remove the peels using a pairing knife. Separate the pods. Cut off the ends and the remove the scaly skin.
- Soak in water: you can try this metjod if you know the exact quantity of small onions that you are going to use.soak the shallots in water. After about 2 hours, rub the shallots to get rid of most of the skin. You can use hot water for a quicker result, however,don’t keep it long in hot water as it cooks and steams the shallots.
- Place in hot sun: this is yet another traditional method. Spead the shallots on a plate and place in hot sun for 15 minutes. This dried the put leaves that can be rubbed off.
- Rubbing oil: I have seen my parents do this when they want to peel larger quantities. A few drops of oil is rubbed on the shallots and then place in hot sun for 15 minutes. This almost fries up the outer skin and it easily rubs off.
Can I use regular onions if I don’t have shallots?
Yes, you can replace the shallots with chopped onions in this recipe. The recipe turns out lovely and tasty, but is not the same on fragrance and flavour.
What to serve with chinna vengaya saadam?
This variety rice recipe pairs well with some chutney, thalagam kozhambu, raita or salad. On our plate we have channa salad and roasted tapioca papad. We also had a cucumber raita to have it with.
Meal prep and lunch boxes
The shallot rice recipe stays good for 2 max 3 days in the fridge. You can pair this in the lunch box with a generous amount of salad.
Chinna vengaya saadam
Equipment
- frying pan
Ingredients
To make the rice
- 1.5 cups Raw rice Sona masoori
- 3 cups drinking water
For the rice base
- 1 tsp butter
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 20 shallots
- 1/4 cup grated coconut
- 2 tbsp Dhania podi.
Instructions
- Wash and soak the rice for half an hour.
- Cook the rice using your preferred method with 1:2 ratio of water.
- Once the pressure is released, fluff the rice and set it aside.
- Peel and slice the shallots.
- Into the frying pan add the butter, mustard seeds and cumin seeds.
- Once the mustard seeds crackle, add the shallots and slow roast till golden.
- Add the grated coconut and mix well.
- Sprinkle the salt, mix well and continue to roast.
- Now add the rice, dhania podi and toss well so the rice is well mixed.
- stir fry for another minute and the saadam is ready to be served.
Stay connected
This is our way of Sunday lunch. Hope you can get some sambhar onions to try out this recipe. When you do share with us if you liked this recipe in the comments below. We will add up some more recipes with it as we peel more of these shallots.
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See you at the next post.
