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:
brilliant snaps!
Will taste delicious with roti and dal. Thanks for sharing
Wow!What a picture! Are your
spicyana or Archana's sister?
Beautiful picture of a simple ulli salad! Thanks for sharing all these recipes shaheen. Really a treasure for me.
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?
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.
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?
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.
can i use lemon juice instead of vinegar..
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