Ingredients:
• 15 to 20 – small Onions or 2 big Onions
• A lime-sized ball – Tamarind
• 2 tsp – coriander (dhania) powder
• 2 tsps – sambar powder
• 1 tsp – cumin powder
• 1/4 tsp – pepper
• 1/2 tsp – Red Chilli powder
• A pinch – Turmeric powder
• A pinch – Asafoetida
• 2 tsps – Rice flour
• Salt
• A little Jaggery
• For seasoning:
• 1/2 tsp – mustard
• 1/2 tsp – Fenugreek (Methi)
• Curry leaves
• Ground nuts or roasted Channa dal
• Coriander for garnishing.
Method:
- In a deep-frying pan, heat 3 to 4 tsp of gingili oil or any other refined oil.
- Add mustard, methi, asafoetida, ground nuts or roasted channa dhal, and curry leaves. Allow it to fry.
- Then add the finely cut onions and fry well.
- Extract well diluted juice from the tamarind and add to the fried onions.
- Add all the masala powders, salt, a little jaggery and allow to simmer well so that the tamarind juice is reduced to 1/4 the total quantity.
- Once it has simmered, mix the 2 tsp rice flour with a little water and make a diluted paste.
- Add this to the simmering tamarind juice and allow it to come to boil.
- Turn off the heat and garnish with coriander.
- This goes well with plain rice or curd rice.
Recipe courtesy of Kavitha Bharathraj