– 100 g Madras Onions
– 1 big lemon sized tamarind
– 1 tsp turmeric powder
– 3 red chillies
– 3 green chillies
– 1/2 tsp asafoetida powder
– 1 tsp salt
– 2 T oil
– 1 tsp mustard seeds
– 1 tsp udad dal
– 1/2 tsp fenugreek seeds
– 1/2 tsp fennel seeds
– 2 sprigs curry leaves
– 300 ml thick water from washing rice ( I’ll substitute water I guess)
Soak the tamarind in rice water for a while. Squeeze out the pulp from tamarind and filter out the water.
Slit the Madras onions and green chillis vertically.
Break the red chilli into pieces.
Heat the oil in a vessel. Temper with red chillies, mustard seeds, udad dal, fenugreek and fennel seeds. Once they splutter, add the asafoetida powder.
After a minute, add the onions, green chillies, turmeric and salt.
Wait till the onions are cooked to add the tamarind-rice water. Let it simmer for 10 minutes. Remove from flame.