Tamil-style Onion Pie

Ingredients

In this Tamil adaptation of Zwiebelkuchen, we incorporate Tamil spices such as mustard seeds, curry leaves, and turmeric to infuse the dish with the distinct flavors of Tamil cuisine. Additionally, we replace some of the traditional German ingredients with Tamil ingredients like coconut milk, which adds a creamy texture and a hint of sweetness to the pie. We alse have the original recipe for Zwiebelkuchen, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 3 large onions, thinly sliced 3 large onions, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 sprig curry leaves 1 sprig curry leaves
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Salt to taste Salt to taste
• Freshly ground black pepper to taste Freshly ground black pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 11g
• Carbohydrates (total, sugars): 36g, 4g
• Protein: 4g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour and salt. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.
2. 2.
   Gradually add water and knead the dough until it comes together. Form it into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a large skillet, heat the vegetable oil over medium heat. Add the mustard seeds and curry leaves, and sauté until the mustard seeds start to splutter.
4. 4.
   Add the sliced onions and cook until they turn golden brown and caramelized.
5. 5.
   Stir in the turmeric powder, red chili powder, salt, and black pepper. Cook for an additional 2 minutes.
6. 6.
   Pour in the coconut milk and simmer for 5 minutes, allowing the flavors to meld together. Remove from heat and let the mixture cool.
7. 7.
   Preheat the oven to 180°C (350°F).
8. 8.
   Roll out the chilled dough on a floured surface and transfer it to a greased pie dish.
9. 9.
   Pour the cooled onion mixture into the pie crust and spread it evenly.
10. 10.
    Bake in the preheated oven for 30-35 minutes, or until the crust turns golden brown.
11. 11.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Onions — Ensure that the onions are thinly sliced to achieve a caramelized texture.
• Mustard seeds — Heat the oil properly before adding the mustard seeds to ensure they splutter and release their flavor.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• All-purpose flour — If using gluten-free flour, adjust the amount of water as needed to achieve the right dough consistency.
• Turmeric powder — Be cautious while handling turmeric powder as it can stain surfaces and clothing.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder according to your taste preference.
• Serve the Tamil-style Onion Pie warm with a side of coconut chutney for an authentic Tamil experience.
• If you prefer a flakier crust, freeze the cubed butter before incorporating it into the dough.
• Experiment with different types of onions, such as red onions or shallots, for a unique flavor profile.
• Leftover pie can be refrigerated and reheated in the oven for a delicious next-day meal.

Serving advice

Serve the Tamil-style Onion Pie as a main course accompanied by a fresh green salad or raita.

Presentation advice

Garnish the pie with a sprinkle of freshly chopped cilantro or curry leaves to add a pop of color and enhance the visual appeal.