Sambar Onion Seeds

Sambar small onions, also known as “shallots” or “Madras onions,” are a variety of small, bulbous onions widely used in South Indian cuisine. They are particularly popular for making sambar, a traditional South Indian lentil stew, hence the name “Sambar onion.” Here’s a detailed overview:

Characteristics

1. Size: These onions are small, typically 1 to 2 inches in diameter.
2. Color: The outer skin is reddish-purple, while the flesh is white to light purple.
3. Flavor: They have a milder, sweeter flavor compared to regular onions, with a slight pungency that enhances the taste of dishes without overpowering them.
4. Shape: They are typically round to slightly oval in shape.

Cultivation

1. Climate: Sambar small onions thrive in a warm, tropical climate. They can be grown in both Kharif (monsoon) and Rabi (winter) seasons.
2. Soil: These onions prefer well-drained, sandy loam soil with a pH range of 6.0 to 7.5. Good soil preparation with adequate organic matter is essential.
3. Planting Season:
   • Kharif: Seeds or sets are planted in June-July.
   • Rabi: Seeds or sets are planted in October-November.
4. Propagation: Sambar small onions are often propagated using sets (small bulbs) rather than seeds for a quicker harvest.
5. Spacing: When planting sets, space them about 4-6 inches apart in rows 12-18 inches apart.

Care and Maintenance

1. Irrigation: Regular, moderate watering is essential, especially during dry periods. Overwatering should be avoided to prevent rot.
2. Fertilization: Balanced fertilization with nitrogen, phosphorus, and potassium is necessary. Organic fertilizers and well-rotted manure are beneficial for healthy growth.
3. Weeding: Regular weeding is necessary to prevent competition for nutrients and moisture.

Harvesting

1. Time to Harvest: Sambar small onions are typically ready for harvest 3-4 months after planting.
2. Signs of Maturity: The onions are ready to be harvested when the tops start to yellow and fall over.
3. Method: Bulbs should be lifted carefully using a fork or similar tool to avoid damage. After harvesting, the onions should be cured by laying them out in a dry, shaded area to dry.

Uses

1. Culinary: Sambar small onions are widely used in South Indian cuisine for their unique flavor. They are a key ingredient in sambar, pickles, chutneys, and various other dishes.
2. Storage: These onions have good storage qualities and can be kept for several months under proper conditions.
3. Medicinal: Sambar small onions are also known for their medicinal properties, including anti-inflammatory and antioxidant benefits.

Market Demand

Sambar small onions are highly valued in both domestic and international markets, especially in regions where South Indian cuisine is popular. They are a significant agricultural product in Tamil Nadu and other South Indian states, contributing substantially to the local economy.

By planting and following appropriate agricultural practices, farmers can achieve a high yield of this valuable crop, which is cherished for its flavor and culinary versatility.