Ingredients
- Small sambar onions – 10
- Tamarind – gooseberry size
- Red Chillies – 5 OR Red chilli powder – 1 teaspoon
- Salt – 1 taspoon
- For seasoning:
- Gingelly Oil – 2 teaspoon
- Mustard – Half teaspoon
- Few curry leaves
Directions
- Grind all the ingredients to a fine paste. In a kadai pour one tablespoon gingelly oil and when it is hot add half teaspoon mustard. When it pops up add few curry leaves and pour over the chutney. Mix well.
- If you do not have sambar onions, you can use one big onion cut into pieces.
Related
Pingback: Kamala's Corner – RICE MELA - Kamala's Corner
Pingback: Vendhaya (Fenugreek) Dosai - Kamala's Corner