Shallot Onions Dealers in Punnapatti, Dindigul

• colour : Red: Energy 301 kJ (72 kcal)
• Carbohydrates 16.8 g Sugars 7.87 g Dietary fiber 3.2 g: Fat 0.1 g
• Protein 2.5 g: Vitamins Thiamine (B1) (5%) 0.06 mg Riboflavin (B2) (2%) 0.02 mg Niacin (B3) (1%) 0.2 mg Pantothenic acid (B5) (6%) 0.29 mg Vitamin B6 (27%) 0.345 mg Folate (B9) (9%) 34 μg Vitamin C

We are offering small red onion in most indian cuisines, the distinction between onions and shallots is weak; larger varieties of shallot are sometimes confused with small red onions and used interchangeably. Indeed, most parts of india use the regional name for onion interchangeably with shallot (maharashtra, for instance, where both are called kanda). The southern regions of india distinguish shallots from onions in recipes more often, especially the much loved tiny varieties (about the width of a finger); these are widely used in curries and different types of sambar, a lentil-based dish. Shallots pickled in red vinegar are common in many indian restaurants, served along with sauces and papad on the condiments tray. Indians also use it [clarification needed] as a home remedy for sore throats, mixed with jaggery or sugar. In nepal, shallots are used as one of the ingredients for making momo. In kashmir shallots are widely used in preparation of wazwan kashmiri cuisine, as they add distinct flavor and prevent curry from getting black which is a common problem with onions. In iran, shallots, called mousir (ù�ù�ø³û�ø±), are used in various ways, the most common being grated shallot mixed into dense yogurt, a combination served in almost every restaurant when one orders grills or kebabs. Shallots are also used to make different types of torshi (øªø±ø´û�), a sour iranian side dish consisting of a variety of vegetables under vinegar, eaten with main dishes in small quantities. Shallot is also pickled -called shour (ø´ù�ø±) in persian- along with other vegetables to be served as torshi