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Small but mighty, Small Onions — known as Chinna Vengayam in Tamil, Ulli in Malayalam, and Choti Pyaaz in Hindi — are the preferred onion variety in South Indian, Sri Lankan, and Kerala cooking. Smaller and more intensely flavoured than regular onions, they have a sweeter, more complex taste and are used whole or halved in chutneys, sambar, rasam, and tempering. A true staple of authentic South Indian cuisine. Browse our full range in Potato, Onion & Tomato or explore all our fresh produce in Fresh Foods.
Small onions are indispensable in Sambar — add whole peeled shallots to the lentil base for a rich, authentic flavour. Use halved in Coconut Chutney tempering with mustard seeds and curry leaves, grind into a paste for Kerala-style curries, or fry whole until golden for a crispy garnish on biryanis and rice dishes. In Sri Lankan cooking, they are the base of almost every curry and sambol.
Store in a cool, dry, well-ventilated place away from direct sunlight — they keep well for 2–3 weeks. Do not refrigerate. Once peeled, use within 1–2 days or store in an airtight container in the fridge.
Q: What is the difference between small onions and regular onions?
A: Small onions (shallots) are more intensely flavoured, sweeter, and more aromatic than regular onions. They are preferred in South Indian and Sri Lankan cooking for their complex flavour and are used whole or halved rather than chopped.
Q: Can I substitute small onions with regular onions?
A: You can, but the flavour will be different. Small onions have a sweeter, more complex taste that is difficult to replicate with regular onions. For authentic South Indian dishes like sambar and rasam, small onions are strongly preferred.
Q: How do I peel small onions quickly?
A: Soak in warm water for 5–10 minutes — the skins will loosen and slip off easily. Alternatively, blanch briefly in boiling water, then transfer to cold water before peeling.
