- Slice the onions fine.
- Soak the tamarind in some water.
- Heat oil in a kadai, add red
chillies and fry them.
- Next add the urad dal and fry them
to a golden brown colour.
- Take care while frying the dal.
- If not fried properly then the
chutney will become sticky.
- Add the sliced onions and fry them
till they turn transparent.
- Set aside the dal and onions till it
becomes cool.
- Next grind all the ingredients to a
smooth paste.
- Add the soaked tamarind, salt and
grind together.
- Heat one teaspoon of oil in a kadai
and put some mustard seeds in it.
- Add the ground chutney and fry in
the oil for a few minutes and remove from fire.
- If this final frying is done then
the chutney will stay fresh for a longer time.
- It can be served with idli and dosa.
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