Dry Red Chillies – 8
Sambar Onions – 1/2 cup, chopped
Tomato – 1, finely chopped
Salt as per taste

For Tempering:
Oil – 1 1/2 tblsp
Mustard Seeds – 1/2 tsp
Asafoetida Powder – 1/2 tsp
Chana Dal – 1 tsp

1. Heat oil for tempering in a frying pan over moderate heat.
2. Add remaining ingredients for tempering.
3. When mustard seeds start spluttering, add red chillies and fry for 1 minute.
4. Add sambar onions and fry for 1 to 2 minutes.
5. Add tomato and fry till well blended.
6. Sprinkle in salt and grind to a paste with 2 tblsp of water.
7. Serve with dosai or idli.

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