Chinna Vengaya thokku is made with small onions or shallots. Its a pickle variety that can be had with chappathi. Chinna Vengayam in tamil means shallots.  Shallots have better nutrient profile than onions. They are rich in anti-oxidants, iron, vitamins, minerals. Shallots contain iron, a nutrient your red blood cells need to function. Consuming iron helps your body produce enough haemoglobin to support red blood cell function. Iron also plays a role in your metabolism, facilitates brain function and keeps your tissues strong by helping you produce collagen. Also it is very good to include it during summer.

During summer we can keep one shallot in our pocket or purse. It helps in combating the heat in summer. So it is advisable to consume more shallots during summer. Already I have posted Vengaya thogayal made with onions. And now I am going to use shallots. I got this recipe from my mom. She makes very tasty chinna vengaya thokku. The main job is to peel the skin and rest can be made in a jiffy. It is the best side dish that can be taken for travel.

Please check my recipe for

Peerkangai thogayal

Chutney for chaats

Watermelon rind chutney

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Chinna Vengaya thokku / Shallots Chutney

Chinna Vengayam in tamil means shallots.  Shallots have better nutrient profile than onions. They are rich in anti-oxidants, iron, vitamins, minerals. Shallots contain iron, a nutrient your red blood cells need to function. Consuming iron helps your body produce enough hemoglobin to support red blood cell function. Iron also plays a role in your metabolism, facilitates brain function and keeps your tissues strong by helping you produce collagen.

Also it is very good to include it during summer. During summer we can keep one shallot in our pocket or purse. It helps in combating the heat in summer. So it is advisable to consume more shallots during summer. Already I have posted Vengaya thogayal made with onions. And now I am going to use shallots. I got this recipe from my mom. She makes very tasty thokku. The main job is to peel the skin and rest can be made in a jiffy. It is the best side dish that can be taken for travel.

Other Chutney recipes

Chutney for chaats

Watermelon rind chutney

Peerkangai thogayal

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Prep Time 15 mins

Cook Time 10 mins

Soaking time 1 hr

Total Time 1 hr 25 mins

Course Side Dish

Cuisine Indian, South Indian

Servings 2

Equipment

• Pan
• Mixie

Ingredients

  

• 1/2 kg Shallots
• 1-2 tsp Red chilli powder
• Lemon size Tamarind
• 2-3 tbsp Jaggery
• 3 tbsp Gingelley oil
• To taste Salt

Instructions

 

• Soak the shallots in water for atleast an hour or two.
• This will help to peel the skin easily.Peel the skin thoroughly and if necessary cut it into half.
• In a kadai, add gingelley oil and saute the shallots until they become glassy.
• Allow it to cool.
• Then grind the shallots once and add jaggery, tamarind and salt.
• Grind once again so that they get blended well.Again add oil in a kadai, splutter mustard seeds and saute the ground paste.
• Once the raw smell goes off add red chilli powder and mix well.
• Saute continuously in medium flame.
• The colour of the paste turns from light brown to reddish orange colour to dark brown colour.
• At one stage it reaches halwa consistency and start leaving sides.
• At this stage, turn off the stove.
• You can serve this as a side dish for roti, idli and dosai.

Video

Keyword Chinna Vengaya thokku, chutney, Shallots chutney, Side dish for idli dosai, Thogayal

INSTRUCTIONS

• Soak the shallots in water for atleast an hour or two. This will help to peel the skin easily.
• Peel the skin thoroughly and if necessary cut it into half.

• In a kadai, add gingelley oil and saute the shallots until they become glassy.
• Allow it to cool.

• Then grind the shallots once and add jaggery, tamarind and salt.
• Grind once again so that they get blended well.
• Again add oil in a kadai, splutter mustard seeds and saute the ground paste.
• Once the raw smell goes off add red chilli powder and mix well. Saute continuously in medium flame.
• The colour of the paste turns from light brown to reddish orange colour to dark brown colour.
• At one stage it reaches halwa consistency and start leaving sides. At this stage, turn off the stove.
• You can serve this as a side dish for roti, idli and dosai.

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