Ingredients:

• 1/2 lb – Onions
• 1/2 tsp – Mustard Seeds
• 2 inch piece of cinnamon, broken into little pieces
• 6 – cardamoms, bruised
• 6 – cloves, bruised
• Crushed Dried red chillies or Cayenne Pepper Powder to taste
• 2 tsp – Sugar
• A few Curry leaves
• Salt, to taste
• 2 – 3 tbsp – crushed Maldives fish or 1/4 tsp – shrimp paste (optional)
• 1/4 cup – oil

Method:

1. Slice the onions thinly in half circles.
2. Let the mustard seeds splutter in hot oil. Add the onions along with cardamoms, cloves, cinnamon and chillies. Stir occasionally.
3. Add salt, sugar, curry leaves and cook under med-low heat till the onion is caramelised.
4. If you are using optional seasoning, add it to the pan and cook for a few more minutes.
5. Oil may start to show on the side. Cool and store in a dry jar.
6. Serve with rotis, dosa, etc.

Recipe courtesy of Sify Bawarchi