Shallots Sambar Onion

Shallots, called Chinna Vengayam or Sambar Onion in Tamil Nadu and Ulli in Kerala, are small, elongated, copper-skinned bulbs that grow in clusters and are a cornerstone of South Indian and Southeast Asian cooking. They have a more complex flavour than regular onions — a combination of onion sharpness, garlic pungency, and subtle sweetness that deepens significantly during cooking to create rich, layered flavour bases for sambar, rasam, chettinad curries, and Keralan fish curries. Shallots contain higher concentrations of antioxidants, particularly flavonoids and allicin, compared to regular onions. Studies suggest that shallot extract has anti-cancer properties, with polyphenols that inhibit tumour cell proliferation. They are also traditionally used in Ayurvedic preparations for treating fever, digestive complaints, and respiratory conditions. In South Indian cooking, tempering shallots in coconut oil is the foundational technique for hundreds of traditional dishes. Shallots are also excellent for pickling in vinegar and adding to Thai and Vietnamese salads. Store in a cool dry place for up to 2 weeks. Origin: Tamil Nadu and Karnataka, India.