Ingredients
2 medium-sized onions
2 tsp + 1 tsp oil
1 tsp coriander seeds
5-6 methi/fenugreek seeds
8 byadgi / Kashmiri red chillies
Small goosberry size tamarind
Salt to taste
For the tempering:
5 tsp oil
1 tsp mustard
2 sprigs of curry leaves
8-10 chopped garlic cloves
Procedure
In a pan heat 1 tsp oil and roast coriander seeds, methi and red chillies till you get a nice aroma. Transfer it to a plate
In the same pan heat 2 tsp oil and saute chopped onions with little salt till transparent
Once it comes to room temperature grind roasted onions and roasted coriander, methi and red chillies with tamarind and salt to taste
Make fine paste adding little water
Heat 5 tsp oil in a Kadai, add mustard. Once it starts crackling add curry leaves, garlic cloves and fry till garlic turns brown
Now it is time to add the ground onion paste. Add the paste and mix well
Let it boil for 10 mins or till the oil leaves the sides
Turn off the flame and store it in an airtight container once it comes to room temperature
Store in the refrigerator and serve with dosa, chapati or idli.
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