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:

1. In a deep-frying pan, heat 3 to 4 tsp of gingili oil or any other refined oil.
2. Add mustard, methi, asafoetida, ground nuts or roasted channa dhal, and curry leaves. Allow it to fry.
3. Then add the finely cut onions and fry well.
4. Extract well diluted juice from the tamarind and add to the fried onions.
5. 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.
6. Once it has simmered, mix the 2 tsp rice flour with a little water and make a diluted paste.
7. Add this to the simmering tamarind juice and allow it to come to boil.
8. Turn off the heat and garnish with coriander.
9. This goes well with plain rice or curd rice.

Recipe courtesy of Kavitha Bharathraj