Big Onion Pickle

Big Onion Pickle (Vengaya Oorugai) — homemade, small batch, no preservatives. Big onions cooked down in tamarind, chilli and sesame oil until jammy and dark. Sweeter and milder than the small-onion version, and excellent with curd rice. Made in small batches with cold wood pressed sesame oil and rock salt. No preservatives, no acetic acid, no colour. Which is also why it must be handled with a dry spoon. HOW TO USE • A spoon alongside curd rice, dosa, idli or chapati. • With plain rice and a little sesame oil. • As a side with thayir sadam on a journey. • Always use a clean, dry spoon. Refrigerate after opening in hot weather.