Photo by Christian Lalonde, Image Courtesy of Figure 1 Publishing
Onions are the baseāthe very foundationāof Indian cooking, and yet here, they are used to add a crispy topping, as a finishing flourish to a dish.
Recipe information
Yield
Makes Ā½ cup
Ingredients
1 cup vegetable oil
2 cooking onions, finely sliced
Preparation
Step 1
Heat oil in a wok or frying pan over medium heat until hot enough to fry. Add one piece of onion to test the oil (it should begin to sizzle right away). SautĆ© onions for 15ā20Ā minutes, until golden brown. Using a slotted spoon, transfer onions to a baking sheet lined with paper towels. Spread onions out to drain and cool.
Step 2
Store in an airtight container for up to 7Ā days.
Excerpted from Coconut Lagoon: Recipes from a South Indian Kitchen by Joe Thottungal with Anne DesBrisay. Photographs by Christian Lalonde. Copyright 2019 by Coconut Lagoon. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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