Ingredients:

• Small Onions – 20
• Sambar powder – 2.5 tbsp
• Turmeric powder – 1/4 tbsp
• Fenugreek seeds – 1/2 tbsp
• Mustard Seeds – 1/2 tbsp
• Curry leaves – few
• Gingley oil – 2 tbsp
• Asafoetida – 1 tbsp
• Salt – 1/2 tbsp
• Tamarind water – 2 cups
• Jaggery – a pinch

Method:

1. Soak small onions in water and then peel the skin (This way you can save some of your precious tears.)
2. Fry them in oil until they become translucent.
3. Add turmeric powder, sambar powder and asefotida to the fried onions.
4. Keep frying for about 3-4 mins.
5. Then add thick tamarind water and bring to boil.
6. Close the pan with lid.
7. Let the whole gravy thickens and get reduced to half.
8. Add Jaggery at the end.
9. Serve hot with white rice, pappad or any side dish (poriyal/kootu).

Recipe courtesy of Sify Bawarchi