Regional flavours of India are truly amazing. The same type of dish will taste different in every state of India. The secret lies in the spices, of course. Each state, and sometimes even cities, have a favourite spice which is dominant in most dishes.
Today’s recipe is the do pyaaza. Almost every Indian is familiar with this dish, where onion is used in two forms, a ground paste of onions as well as sliced onions. In today’s recipe, I have used whole shallots (also called sambar onions) as well as sliced onions. The Dakshin, or southern twist, is in the simple masala made dominantly with urad dal, also known as black lentils. Urad dal rules southern India, where its use in almost all idli and dosa preparations is extensive. Using paneer in this dish gives it a North Indian twist.
Growing up in Pune, my knowledge of South Indian food was limited to dosa, idli, and medu wada. Going to Priya restaurant for these treats was often, and something to look forward to. The fragrance of food as you entered this small and cosy restaurant on Main Street was mouth-watering. Of course, the waiters would always direct us to go upstairs, where it was for families and ladies only.
My interest in cooking led me to try out different dishes from all over India, leaving a medley of recipes in my cookbook. Spices in the south use urad dal, which is roasted slowly and powdered with red chillies, asafoetida, peppercorns, etc. Aside from the mainstays, South India also has a huge variety of delicious vegetarian and non-vegetarian food.
Today’s recipe is based on the Chettinad style of cooking. Please do try this simple dish and serve it with chapatis or adai rotis made with rice flour.
Ingredients
- 200 gms paneer, cut into cubes
- 15 shallots
- 1 sliced onion
- 2 sprigs of curry leaves
- 1 tbsp tamarind paste
- 1 tsp mustard seeds
- 1/4 tsp hing (asafoetida)
- 2 or 3 dry red chillies
- 15 black peppercorns
- 1 tbsp split urad dal
- Coriander leaves, to garnish
Method
- Dry roast together the urad dal, black peppercorns, and dry red chillies. When the dal turns a light golden brown, shut the flame and keep aside to cool. Grind into a fine powder and keep aside.
- Heat 1 tbsp of coconut oil and add mustard seeds, hing, and curry leaves.
- Add whole shallots and stir-fry on a low flame till the outer skin of the shallots starts turning soft and light golden, about 4 to 5 minutes.
- Add the paneer and stir-fry further for 5 minutes, then add the sliced onions. Also add the tamarind paste.
- Add salt to taste and the powdered spice mixture. Mix well.
- Cook further for a few minutes and add chopped coriander leaves.
Serve hot.