There’s an old saying, “The good done by onion is not done by mother.” While that might sound a bit exaggerated, it reflects the immense benefits and flavors that onions bring to our daily meals. Onions are packed with essential nutrients and can address a variety of health issues. One unique way to harness these benefits is by creating an onion-based preserve, or pachadi. This delicious onion stock pachadi is easy to make, delightfully spicy, and pairs wonderfully with rice, chapatis, and even tiffins.
In India, preserved greens and vegetables have long been a tradition, from mango greens to seasonal vegetable pickles. Recently, creative variations like non-veg pickles and preserved greens with various vegetables have become popular. Onions have made their way into this preserve trend, creating a robust flavor profile and lasting freshness.
Here’s a step-by-step guide to making this flavorful and healthful onion stock pachadi at home:
Ingredients for Onion Stock Pachadi:
- Onions (cleaned and chopped)
- Oil (for tempering)
- Salt (to taste)
- Dry chillies (soaked in hot water)
- Tamarind fruit (soaked in water)
- Jaggery (grated)
- Allspice (to enhance flavor)
- Asafoetida (a pinch)
- Garlic cloves (optional, for added aroma)
- Curry leaves (for tempering)
Instructions to Make Onion Stock Pachadi:
- Prepare the Chilies and Tamarind: First, soak the dry chillies in hot water and set them aside. Similarly, soak the tamarind in water. Grate the jaggery and keep it ready.
- Prepare the Onion Paste: Clean and chop the onions finely. In a blender, combine the onion pieces, soaked dry chillies, grated jaggery, and tamarind. Blend them into a smooth paste. Keep this paste aside.
- Tempering the Spices: In a kadai or pan, heat a generous amount of oil. Add a pinch of asafoetida, curry leaves, garlic cloves, and any desired spices. Sauté until the garlic and spices are golden and fragrant.
- Combine the Mixture: Pour the prepared onion paste into the kadai with the tempered spices. Mix thoroughly, stirring on a low flame to prevent burning. Cook until the oil starts to float to the top of the mixture, which indicates that the pachadi is ready.
- Serve and Store: Once done, turn off the stove and allow the pachadi to cool. Transfer it to an airtight container for storage. This onion stock pachadi tastes great with hot rice, chapatis, and is also a perfect side dish for tiffins.
Benefits of Onion Pachadi:
Onions are rich in vitamins C and B6, folate, and essential antioxidants, which help reduce inflammation and support heart health. Preserving them in this way also maintains their nutrients, providing a flavorful way to add nutrition to everyday meals.
With its quick preparation and irresistible taste, onion stock pachadi is a must-try for pickle and chutney lovers. The layers of spicy, tangy, and subtly sweet flavors make it a versatile accompaniment that’s sure to become a family favorite. So next time you’re looking to add a unique twist to your meal, try this traditional yet simple onion pachadi recipe.
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