Haemorrhoid, also known as piles, affects a lot of people at some point in their lives. My mom used to make this Chinna Vengayam Poriyal, Sambar Vengayam Poriyal once a week. It was definitely there for lunch on one of the days. My dad had a job that involved lot of travel and his eating habits were a little chaos. He suffered from haemorrhoid / piles for some time and she used to make this for lunch everyday for him during that time. Shallots – Chinna Vengayam are believed in ayurveda to be beneficial for lowering inflammation, muscle aches, swelling and water-retention. This recipe is very simple to make and it tastes very delicious too. Shallots are an excellent home remedy for piles. Also drinking lots of liquids and water can be beneficial during this time. Here is how to do chinna vengayam poriyal / sambar onion stir fry.
Peel and chop the chinna vengayam / sambar onion. Set aside.
Heat sesame / gingely oil in a pan and add in the mustard and curry leaves. Let the mustard seeds splutter. Add in the chopped shallots and saute for a minute. Add in the salt and crushed black pepper.
Add in half a cup of water and cover the pan with a lid. Cook on medium flame for about 10 minutes until the onions are soft and cooked and the mixture is almost dry.
Add in two teaspoon of ghee and saute for a minute more. Switch off the flame.
Serve the chinna vengayam poriyal / sambar onion poriyal with rice. Having this daily for lunch can reduce inflammation and is an excellent home remedy for people suffering from piles.
Chinna Vengayam Poriyal, Home Remedy for haemorrhoids / piles
Chinna Vengayam Poriyal, Sambar Vengayam Stir fry. Excellent Home remedy for haemorrhoids / piles.Small onions / shallots has excellent cooling properties.
- Total Time: 35 mins
- Yield: 2 persons 1x
Ingredients
- 1 teaspoon sesame / gingely oil
- 1/4 teaspoon mustard seeds
- 2 sprigs curry leaves
- 250 grams small onion / sambar onions / shallots
- 1/4 teaspoon crushed black pepper
- 1/4 teaspoon salt
- 2 teaspoon ghee
Instructions
- Peel and chop the chinna vengayam / sambar onion. Set aside.
- Heat sesame / gingely oil in a pan and add in the mustard and curry leaves. Let the mustard seeds splutter. Add in the chopped shallots and saute for a minute. Add in the salt and crushed black pepper.
- Add in half a cup of water and cover the pan with a lid. Cook on medium flame for about 10 minutes until the onions are soft and cooked and the mixture is almost dry.
- Add in two teaspoon of ghee and saute for a minute more. Switch off the flame.
- Serve the chinna vengayam poriyal / sambar onion poriyal with rice.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Stir-Fry
- Cuisine: Tamilnadu
Thank you
We use chilli powder instead of pepper and omit the ghee. I am going to try your version today with pepper and ghee. It sure seems to be flavourful.
You sure have a way of changing normal home recipes into savy, attractive ones. Please consider writing a cook book. It will preserve and pass on your wonderful recipe collection for generations.
Thank you!
We do not get small purple onions in Durban, South Africa. Can I use big purple onions or small white onions?