Poppadom onions

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Random question alert:

Those onions you get with poppadoms, what's the red stuff that they're coated in?

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Great answers guys, i'd appreciate someone replying who actually has a clue though

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grumbledoak said:

http://www.theanswerbank.co.uk/Food-and-Drink/Ques... ?

Or, try being more specific in your question.

Ahh yes, ok:

My local curry house coats the poppadom onions in some red st, what is the red st?

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scruffy said:

quite a lot cheat with a naff tandoori powder or you could add a little tomato puree (birmingham style), if you make it north indian style, it has tomato corriander salt and lime/lemon, if you like the rich colour mix it with a couple of slices of beetroot... , and while you're in the kitchen... mint and cucumber and course ground toasted cumin... or onion mango lime mint chillies...

Sprinkle salt on the onion let it soak a bit then rince a lot, that'le get rid of the sulphur strongness..

And the secret of restuarant curry. Shed loads of onions slow cooked in ghee untill they form a puree (really sweet etc), cook for about an hour, try not to brown too much - low heat...

good luck...

Thanks chap. Very helpful

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Catz said:

http://www.ivcooking.com/p269_7.php

Perfect.