Onion Chutney

How to Prepare

1. Heat 2 tablespoons of oil in a frying pan over medium heat.
2. Add 2 teaspoons of urad dal and 2 teaspoons of chana dal. Sauté until golden brown.
3. Add 10 dried red chilies and sauté for 1-2 minutes until they puff up.
4. Add 5 cups of roughly chopped onions and sauté until they turn translucent and slightly golden (about 8-10 minutes).
5. Add 1/2 cup of tamarind pulp and mix well. Cook for 2 minutes.
6. Turn off the heat and let the mixture cool completely.
7. Transfer the cooled mixture to a blender. Add salt to taste and blend into a smooth paste. Add a little water if needed to adjust consistency.
8. For tempering, heat 2 tablespoons of oil in a small pan. Add 2 teaspoons of mustard seeds and let them splutter.
9. Add a pinch of asafoetida and 20-25 curry leaves. Sauté for a few seconds.
10. Pour this tempering over the chutney and mix well.
11. Serve the onion chutney with idli, dosa, or as a side dish.