Red chillies 16
Mustard 1 1/2 tsp
Urid dal 4 tsp
A pinch of asafoetida powder
Oil for frying
Onion 1/2 kg
Salt to taste
Tamarind the size of a lemon.
Peel the onions and fry them golden brown in a little oil, so that they
curl up at the edges. Fry red chillies, mustard, urid dal and asafoetida
powder in a little oil until the dal turns brown. Grind roasted chillies
and tamarind into a smooth paste; add the fried onions also along with
salt and grind into a smooth paste; finally, add mustard and urid dal to
this paste, grind lightly and serve.
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