Pyaz Ka Laccha Raw Onion Relish Food
INDIAN ONION SALAD (LACCHA PYAAZ)
Laccha pyaaz is a classic Indian onion salad - thinly sliced onion rings, lemon, green chili, and cilantro. A quick side dish for your North Indian meal or tandoori appetizers. Even people who don't usually like raw onions enjoy it because the onion flavor is actually mild!
Provided by Kanan
Categories Side Dish
Time 15m
Number Of Ingredients 6
Steps:
- Slice the onions into thin rings. Soak them in cold water for 15 minutes. Then drain all the water.
- Add chopped green chilies, cilantro, salt, and squeeze lemon (or lime) juice.
- Mix well.
- Serve immediately after mixing
Nutrition Facts : Calories 18 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 169 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
PYAZ KA LACCHA (RAW ONION RELISH)
These floppy, lightly pickled onions are a traditional accompaniment to grilled and tandoor foods throughout India and the rest of South Asia. There are different versions depending on the region, but all are seasoned with salt, spiked with chile (either powdered or fresh) and brightened with some kind of acid, usually lemon juice or vinegar. This recipe, adapted from "Madhur Jaffrey's Indian Cooking" (Barron's, 1983), uses a combination of sweet paprika and cayenne for an earthy, nuanced flavor, and you can add the spices to taste, making this as fiery or mild as you like. Soaking the onion slices in water before mixing the relish helps soften their sharpness, but you can skip this step if you prefer a stronger onion flavor.
Provided by Melissa Clark
Categories sauces and gravies
Time 55m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Put onions in a bowl and cover with cold water. Set aside to soak for 15 minutes. (This removes some of the onion's bite, but you can skip this step if you'd like a stronger onion flavor.)
- Drain onions and thoroughly pat dry. Return onions to the bowl and stir in lemon juice, salt, paprika and cayenne. Let sit at room temperature for at least 30 minutes for the flavors to meld before serving. Taste and add more salt, lemon and spices, if you like.
- Use immediately or refrigerate in an airtight container for up to 2 weeks. Serve alongside grilled or roasted meats and fish; stuff into sandwiches, especially grilled cheese or tuna salad; use as a topping for pizza, burgers and hot dogs; scramble into eggs; toss into salads, especially starchy grain and potato salads.
RAW ONION RELISH
Provided by Julie Sahni
Categories Condiment/Spread Onion Side No-Cook Quick & Easy Lemon Fat Free Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 4
Steps:
- 1. Peel onions, and cut them in thin slices. Separate the shreds, and wash them in several changes of cold water, squeezing them slightly. Be careful not to squeeze the shreds too hard, or you may crush them. Put them in a bowl, add chili, and sprinkle them with lemon juice or vinegar, and salt. Toss. Serve immediately.
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