These are smaller in size and have a milder and more sweet flavour when used in dishes. Most commonly added in sambar recipe in south india. You could also use them for pickling, in chutneys, daals even in stew.
Onions belong to the Allium family of plants, which also includes chives, garlic, and leeks. These vegetables have characteristic pungent flavors and some medicinal properties.The taste of these vegetables can range from sweet and juicy to sharp, spicy, and pungent, often depending on the season in which people grow and consume them.
Uses: Including onion in a dish is a great way to boost the flavor without adding calories, fat, or sodium. Onions are a staple in many kitchens and complement most dishes. They taste great when people sautee, roast, grill, or caramelize them. Finely sliced and fried - used as a condiment in Asian Cuisine.
WHY DOES ONION MAKE YOU CRY? Onions have a reputation for making people cry during the cutting or chopping process. This response occurs due to the presence of a gas called syn-Propanethial-S-oxide.This chemical is a compound liquid that acts as a lachrymatory agent, meaning that it causes tears or stings the eyes.
To reduce tears during chopping, the National Onion Association recommend chilling an onion for 30 minutes then cutting off its top. The person should then peel the outer layer of the onion and leave the root intact, as this part has the highest concentration of lachrymatory agents.
Onions are a nutrient-dense food, meaning that they are high in vitamins, minerals, and antioxidants while being low in calories.
As a good source of vitamin C, helps build immunity.
support the building and maintenance of collagen. Collagen provides structure to skin and hair.
researched to reduce risk of stomach and colorectal cancers.
presence of antioxidants most importantly Quercetin that helps lower bad cholesterol.
sulphur is known to have blood thinning effect, preventing clot formations.