This variety can be used as side dish for snacks like idli, Dosa and vada etc.,
1. Onion – 400 grams
2. Red Chillies - 15
3. Mustard ½ Teaspoon
4. Tamarind the size of a small lemon
5. A pinch of asafetida powder
6. Oil for seasoning (To add salt, spices and other ingredients to increase the flavour of a dish)
7. Salt to taste
Peel the onion, chop it fine and keep aside. Grind red chillies, tamarind and asafetida powder into a smooth paste, sprinkling a little water, if necessary. Heat a little oil in a sauce pan and add mustard and urad dal; when the mustard crackles, add the chopped onion and fry well; when onion turns golden brown in colour and curls up at the edges, add the paste (vide 2) and salf to taste, mix well and bring to the boil if necessary, a little more oil and or water may be added.
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