Onion Relish for Sakinalu

I love chatting up my ammamma (maternal grandmother) on the phone. You know why? Because she tells the best stories. Stories about her childhood, about her hometown in Telangana (state in southern India), and her favorite dishes. 

She made the long journey from India to US and is currently staying with my family. I'm so happy because I can go visit her whenever I want to and listen to more of her stories. She always has something new to tell me. 

My favorite part of the conversations are always about food. She knows how much I enjoy cooking and trying new dishes and snacks. A popular Telangana snack is sakinalu.  

Sakinalu served with onion relish

Sakinalu is circular in shape (as shown above) and is crispy and crunchy. It is made with rice flour, some spices, sesame seeds, carom seeds, salt and is fried in oil. 

My ammamma used to get this snack especially made for us whenever we visited her in India. Her relatives made kilos of this snack, packaged it in gallon sized ziplock bags and distributed to all the family. It's best when eaten within a month's time otherwise it will go stale. 

Sakinalu can be enjoyed on its own or with onion relish or chutney (shown below).

The main ingredient or highlight of this relish is the onion, hence the name. It's best to use sweet onions but if those are not available, you can also make with regular onions as well. Check out the recipe for the relish below: 

Ingredients

1 large (about 4" wide) white or sweet onion, finely chopped

1/4 tsp chili powder (adjust to taste)

1/4 tsp brown sugar

1/4 tsp salt (adjust to taste)

2 Tbsp vegetable oil

1-1/2 Tbsp dry coconut powder, grated

Procedure

Heat oil in a medium saucepan on low and add chili powder. Stir for 15 seconds and then add onions, brown sugar and salt. Continue to cook on low heat stirring frequently for 10 to 15 minutes or until the onion is well cooked and water is evaporated and the chutney comes together without sticking to the pan. Next add the coconut powder and mix well. Cook for an additional minute and remove from the stove. 

The spicy and sweet flavors in this relish pair well with the Sakinalu. Sometimes, I wonder...which do I love more? Sakinalu or the relish...especially since I put a teaspoon of the relish on each of the piece of the snack. At this rate, I usually run out...but I can always make more because now I have recipe. 

Whenever I eat this snack, I think of my ammamma and all of her stories...looking forward to seeing her again soon...

How do you enjoy sakinalu? What chutney do you eat it with? Drop us a comment. 

2018 Ugadi Specials

I traveled two plus hours to get to my parents' place over the weekend to celebrate Ugadi with them. 

It was worth the travel! 

The aroma of sweet halwa puri hit me as soon as I walked into the house. I quickly took off my jacket and shoes and sat ready at the table. That was the signal for my mom!

 

I said "Mom, I'm hungry". She handed me a small bowl of Ugadi pachadi to drink so I can start off the "new year" properly. 

Then she placed a plate full of yummy food in front me. I was jumping for joy over the beautiful sight in front of me just like S.V. Ranga Rao's expression in the song, Vivaha Bhojanambu from Maya Bazaar (youtube link below). 

I enjoyed eating the mango pulihora, vegetable pakora, and of course multiple halwa puris. She also made mint chutney, green beans with moong, and Italian beans curry to eat with rice and chappati. 

I was all smiles by the end of my meal...hope to have a fruitful new year! 

                  From my family to yours... Happy Ugadi!!