Chopped onions: The unsung hero of Indian cuisine

Chopped onions are far more than just a garnish in Indian cooking; they're a foundation, a flavor bomb, and a textural delight. Here's a quick note on their many roles:

Flavor:

• Base building: Finely chopped onions are sauteed in oil or ghee at the beginning of countless curries, dals, and stir-fries. This process, called tadka, unlocks the onions' sweetness and pungency, forming the base of the dish's flavor profile.
• Caramelization: Slower cooking or browning the onions creates deep, complex flavors, adding richness and a hint of smokiness to dishes like korma or Rogan Josh.
• Raw punch: Finely chopped raw onions add a refreshing bite and sharpness to chutneys, salads, and raitas.

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Texture:

• Crunch: Diced onions offer a satisfying crunch to dals, raitas, and even some curries, contrasting with softer textures.
• Smoothness: Blended onions create a silky texture in soups, gravies, and creamy curries like Malai Kofta.

Versatility:

• Regional variations: From the finely chopped onions in Bengali fish curries to the large, browned slices in Hyderabadi Biryani, the style of chopping and cooking onions varies across India, contributing to regional flavors.
• Beyond savory: Chopped onions add a subtle sweetness and crunch to desserts like jalebis and laddoos.

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Additional notes:

• Type of onion: Yellow onions are most common, but red onions add a touch of sweetness and color.
• Chopping size: The size of the chop depends on the recipe. Fine chops are used for base building, while larger pieces add texture.
• Blooming: Soaking sliced onions in water removes some of their sharpness,making them suitable for salads and chutneys.

So, the next time you see chopped onions in an Indian recipe, remember they're not just an afterthought; they're a key ingredient playing a vital role in the dish's flavor and texture.