August 18, 2006

Ulli Surka/Pickled Onions


Red Onion- 1 sliced very finely
Green chilies- 3-4 slit vertically
Plain Vinegar- 2 tbsp
Water- 3 tbsp
Sea salt- 1/2 tsp or to taste.
Mix everything together by hand, crushing the chilies as you do so. Keep aside for 20 mins for the color to seep through.

9 comments:

indianadoc said...

brilliant snaps!

Krithika said...

Will taste delicious with roti and dal. Thanks for sharing

Inji Pennu said...

Wow!What a picture! Are your
spicyana or Archana's sister?

RP said...

Beautiful picture of a simple ulli salad! Thanks for sharing all these recipes shaheen. Really a treasure for me.

indosungod said...

shaheen the picture looks like a work of art, I have made this once, the recipe I followed a recipec called for putting the onions for a few minutes in boiling water. Does the onion taste raw when it is not put in boiling water?

Shaheen said...

thanks for the kind words.
inji, i wish i was spicyana's sis, so i get to eat all the wonderful stuff she bakes.
indu, the onions don't need to be boiled. the vinegar gets rid of the raw taste.

Gini said...

Shaheen, It is not my first time here but this time I cant seem to stop staring at all the recipes. Me and Satish want to try all yr recipes. They all seem so good. I dont think I need to buy another cookbook. By the way is this really a pickle? Can I store this for some time?

Shaheen said...

gini, Thank you so much. try the recipes and let me know.the ulli surka is not really a pickle..you can only store it for 2-3 days. Then the onions lose their crunchiness.

priyaanil said...

can i use lemon juice instead of vinegar..