Ingredients:
• 2 – onion, medium (cut fine)
• Lime sized – tamarind, soaked in enough water to cover it fully
• 5 – dry Red Chillies (or according to taste)
• 2.5 tsp – split or whole black gram lentil (urad dal)
• 1/4 tsp – Asafoetida (hing)
• 2 tsp – oil
• Salt – to taste
Method:
- Place the tamarind along with the water in a microwave safe bowl. Heat on high for about 10 to 15 seconds until the water is warm.
- Extract tamarind juice by pressing the tamarind and pour into another container or bowl. Keep aside, discard the pulp and seeds of the tamarind.
- Heat oil in a heavy bottom pan and when hot, lower heat to medium and add black gram lentil to it.
- When the black gram lentil turns reddish, add the dry red chillies, asafoetida and saute once.
- Immediately add the onions and saute until onions are almost transparent.
- Add the tamarind juice to this and let it boil until the juice is almost boiled down to a thick consistency.
- Cool this mixture and grind in food processor or blender until it is a smooth puree.
- Add salt to this and mix well. Serve as required.
Recipe courtesy of Usha