Botanical & Common Names:
Scientific Name: Allium cepa var. aggregatum (though historically sometimes classified as Allium ascalonicum, it's now often considered a variety of the common onion).
English Names: Shallot, Small Onion, Sambar Onion (due to its prevalent use in Sambar).
Other Indian Names: Chinna Vengayam (Tamil), Sambar Ulli (Telugu), Chhota Pyaz (Hindi), Eerulli (Kannada), Chuvanna Ulli (another Malayalam term for it, meaning "red onion").
Appearance:
Size: Significantly smaller than common onions (Valiya Ulli), typically ranging from 1 to 5 cm in diameter.
Shape: Often elongated or tear-drop shaped, but can also be round. They tend to grow in clusters of several bulbs from a single base, similar to garlic cloves, rather than a single large bulb.
Skin: Thin, papery, and usually reddish-brown, coppery, or purplish-red.
Flesh: Layers of off-white or pale purple flesh, often tinged with green or magenta.
Flavor and Aroma:
Milder and Sweeter: Cheriya Ulli has a much milder, sweeter, and more delicate flavor than the larger common onions. It lacks the strong pungency and sharpness of raw large onions.
Subtle Complexity: Its taste is often described as a subtle blend of onion and garlic, with a richer and more complex sweetness when cooked.
Less Tear-Inducing: Due to lower concentrations of the sulfur compounds that cause eye irritation, cutting cheriya ulli is generally less tear-inducing than cutting valiya ulli.
Culinary Uses (especially in Kerala/South Indian Cuisine): Cheriya Ulli is a cornerstone of traditional Kerala and South Indian cooking, often preferred over large onions for specific preparations due to its distinct flavor:
Tempering (Thaalichu / Kaduku Varuthathu): This is perhaps its most iconic use. Finely sliced or crushed cheriya ulli is fried in coconut oil with mustard seeds, curry leaves, and dried chilies to create a fragrant tempering that is poured over curries (like sambar, rasam, avial), stews, and other dishes, adding a signature flavor and aroma.
Sambar and Theeyal: Essential ingredients in classic South Indian dishes like Sambar (a lentil and vegetable stew) and Theeyal (a roasted coconut and shallot-based curry), where their sweetness and unique flavor shine.
Chutneys: Used in various chutneys, especially onion chutneys or those accompanying dosa and idli.
Stews and Curries: While valiya ulli forms the base for many North Indian-style curries, cheriya ulli is often preferred for authentic Kerala and Tamil Nadu style curries and stews (e.g., Ishtu, fish curries).
Pickling: Their small size and sweet-tart flavor make them excellent for pickling.
Salads: Can be thinly sliced and used raw in salads for a milder onion flavor.
Ayurvedic Preparations: Cheriya Ulli has a significant place in traditional Ayurvedic formulations, particularly for postnatal care in Kerala, highlighting its perceived medicinal properties.
Nutritional Value & Health Benefits: Similar to larger onions, shallots are nutrient-dense:
Vitamins: Good source of Vitamin C, B6, and folate.
Minerals: Contains potassium, manganese, and iron.
Antioxidants: Rich in flavonoids (especially quercetin) and other sulfur compounds, which contribute to their antioxidant and anti-inflammatory properties.
Prebiotics: Contains prebiotics that support gut health.
Potential Health Benefits: Associated with promoting heart health, supporting blood sugar control, and possessing antimicrobial properties.
Storage:
Store cheriya ulli in a cool, dry, dark, and well-ventilated place. A mesh bag or open basket is ideal to allow for air circulation.
Avoid storing them in plastic bags as moisture can lead to sprouting or rotting.
They generally have a good shelf life, often lasting several weeks to a few months if stored properly.
In essence, Cheriya Ulli is the beloved small onion, a culinary gem in South India, valued for its nuanced sweetness, delicate aroma, and ability to elevate dishes with its unique flavor, particularly in traditional tempering and curries.
