Succulent Tamarind Stuffed Onions – Ready in 60 Minutes

Onion Stuffed with Tamarind: A Sweet & Savory Delight

(Succulent Tamarind Stuffed Onions)

Looking for a hearty side that blends sweet, savory, and aromatic spices? Try our Onion Stuffed with Tamarind recipe. Sweet dried tamarind, crunchy onions, fragrant herbs, and a touch of turmeric create a symphony of flavors that pair perfectly with rice or your favorite grain.

Ingredients

• ½ cup tamarind pulp
• 1 cup hot water
• 6 medium onions
• ¼ cup rice (washed and drained)
• ½ teaspoon seven‑spice blend
• ¼ teaspoon turmeric
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 Tbsp chopped parsley
• 2 Tbsp chopped mint
• 2 Tbsp olive oil
• 2 potatoes, cubed

Directions

1. Prepare the tamarind by simmering it with hot water for 30 minutes, then set aside.
2. Preheat the oven to 350 °F (180 °C).
3. Boil onions in water for 12 minutes until tender.
4. Separate the onions, letting them cool on kitchen towels.
5. Trim a small slit at the bottom of each onion to keep it upright.
6. Slice about 1 cm from the top and carefully hollow each onion, keeping the flesh intact.
7. Grate the extracted onion pulp finely.
8. Mix the onion pulp, rice, parsley, mint, potato cubes, and olive oil in a bowl.
9. Season the filling with salt, pepper, turmeric, and the seven‑spice blend; stir thoroughly.
10. Stuff each onion with a generous spoonful of the mixture, arranging them side‑by‑side in a baking dish.
11. Strain the tamarind liquid to remove seeds.
12. Sauce the stuffed onions with the tamarind broth, cover the dish with foil, and bake for 60 minutes or until the rice is tender.

Serve hot as a comforting side or an impressive vegetarian main.

Nutrition (per serving)

Calories ≈ 350 kcal  Protein: 6 g  Carbohydrates: 55 g  Fat: 12 g