Allium cepa | Desi Onion | Red Onion | Pyaaz | Vengayam
The Indian red onion is the backbone of South Asian cooking. Smaller and more pungent than Western varieties, with deep purplish-red layers and a sharp, intense flavour that mellows beautifully when cooked. Its high sugar content caramelises well, lending rich depth to curries and gravies.
Health Benefits
Nutrition: Calories: 40 kcal | Water: 89% | Fibre: 1.7g | Carbs: 9.3g (per 100g)
Culinary Uses: The foundation of virtually every Indian curry, biryani, and gravy. Eaten raw in salads and raitas, pickled, fried into crispy onions, or caramelised as a base.
The Indian red onion is the backbone of South Asian cooking. Smaller and more pungent than Western varieties, with deep purplish-red layers and a sharp, intense flavour that mellows beautifully when cooked. Its high sugar content caramelises well, lending rich depth to curries and gravies.
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