Onion Pachadi

How to Prepare

1. Heat 2 tablespoons of oil in a frying pan over medium heat.
2. Add 2 teaspoons of mustard seeds and wait until they splutter.
3. Add 10 dried red chilies
4. 4 teaspoons of urad dal, and 2 teaspoons of chana dal. Sauté until golden brown.
5. Add 5 cups of finely chopped onions and sauté until they turn translucent and soft (about 8-10 minutes).
6. Add 2 teaspoons of tamarind paste and salt to taste. Mix well and cook for 2-3 minutes.
7. Turn off the heat and let the mixture cool completely.
8. Transfer the cooled mixture to a grinder or blender and grind into a coarse paste. Add a little water if needed to adjust consistency.
9. Transfer the pachadi to a serving bowl.
10. For tempering, heat 1 tablespoon of oil in a small pan, add 1 teaspoon of mustard seeds, a pinch of asafoetida, and a few curry leaves. Pour this over the pachadi.
11. Serve with idli, dosa, or rice.