Shallots are small purplish onions with a mild flavor, a cross between red onions and garlic. Mom makes a curry with these shallots which is one of her speciality dishes, we call it “kanda copra”(onions & coconut). She learnt this recipe from her neighbours a very long time ago in Kumbakonam. I bought about 1lbs of shallots in a local Indian grocery store and had to get rid of it somehow. I remember my mom making this tasty poriyal but was a little hesitant to call her and get recipes coz she never gives me the right amount of ingredients and for a amateur like me it is very very difficult without that. Luckily this time she gave me the right measurements and ingredients. So here is her recipe…

Ingredients:
Shallots (Baby Onions) – 1 1/4 cup peeled and chopped finely
Garlic – 15 to 18 peeled and chopped finely
Freshly shredded coconut – 1/2 cup
Curry leaves – 5 to 6 leaves
Red Chilli Powder – 1/4 tsp
Turmeric powder – a pinch
Fennel seeds – 1/2 tsp
Oil – 2 tsp
Salt to taste
Spice Powder
Cloves – 2
Cinnamon – 1/4 inch piece
Green Cardamom – 1
(Grind all the above using a coffee grinder or food processor)

Method:

Heat oil in a skillet and add fennel seeds and curry leaves.
When they start to sizzle add the chopped onions, garlic, coconut, red chilli powder, turmeric powder, ground spice powder , salt and mix well.
Turn heat to low-medium and saute occasionally until they turn light golden brown. This might take 15 to 20 minutes approximately.
Serve with rice or soft phulkas. This can make a good sandwich filling too.