Mulla Peralan (Spiced Pearl Onions)
A semi-dry, spicy preparation of whole pearl onions from Malabar.
About this dish
Mulla Peralan is a specialty of the Malabar region, specifically focusing on the humble pearl onion (Ulli). In this dish, the onions are not used as a base for gravy but are the star of the show, cooked whole until they become translucent and sweet, then coated in a fiery, dry-roasted coconut spice mix. It is a testament to the North Keralan ability to turn simple ingredients into complex, high-impact side dishes.
Ingredients
The Main Ingredient
- 300g (2 cups) Small pearl onions (Sambar onions), peeled and left whole
- 2 tbsp Coconut oil
- 1/2 tsp Salt
- 1/2 tsp Turmeric powder
The Roasted Masala
- 1/2 cup Freshly grated coconut
- 4-5 Dried red chilies
- 1 tbsp Coriander seeds
- 1/2 tsp Fennel seeds (Saunf)
- 2 cloves Garlic, unpeeled
The Tempering
- 1 tbsp Coconut oil
- 1/2 tsp Mustard seeds
- 2 sprigs Curry leaves
- 2 Shallots, sliced
Method
- 1
Roast the Spices
In a dry pan over low heat, roast the dried red chilies, coriander seeds, and fennel seeds until they become highly aromatic and slightly darker in color.
- 2
Toast the Coconut
Add the grated coconut and garlic cloves to the spices. Continue roasting on low heat, stirring constantly, until the coconut turns a deep, even golden brown. Do not let it burn or it will turn bitter.
- 3
Grind the Masala
Allow the roasted mixture to cool. Grind it into a coarse, dry powder without adding any water. The oils from the coconut will help it clump slightly.
- 4
Sauté the Onions
Heat 2 tablespoons of coconut oil in a pan. Add the whole pearl onions, salt, and turmeric. Sauté on medium-low heat for 10-12 minutes.
- 5
Steam-Cook the Onions
Cover the pan with a tight lid and cook for another 5 minutes. The onions should become tender and translucent but remain whole—do not let them turn into a mash.
- 6
Incorporate the Masala
Add the ground roasted coconut masala to the onions. Toss gently to coat every onion in the dark spice mix.
- 7
Dry Fry
Continue cooking uncovered on low heat for 5 minutes. This allows the spices to adhere to the onions, creating a 'Peralan' (coated/dry) finish.
- 8
Prepare Tempering
In a separate small tadka pan, heat 1 tablespoon of coconut oil. Splutter mustard seeds, then add sliced shallots and curry leaves. Fry until shallots are crispy brown.
- 9
Final Garnish
Pour the tempering over the cooked onions. Stir once carefully to maintain the integrity of the whole pearl onions.
Notes & variations
- Use only small pearl onions; regular red onions chopped into chunks will not provide the same sweetness.
- If you want a bit of tang, add a teaspoon of tamarind paste during the sautéing stage.
- This dish stays good for up to 3 days if refrigerated, as the coconut is well-roasted.
- Adjust the number of red chilies based on your spice tolerance; Malabar style is typically quite hot.
Serve with
Pairs exceptionally well with Ghee Rice (Neychoru) or Malabar Parotta.
Cook's note
To peel pearl onions easily, soak them in warm water for 10 minutes before peeling; the skins will slip right off.