Onion chutney

Ingredients:

• Onions – 3 
• Urad Dal – 1/2 cup
• Dry Red Chillies – 8-10 no. (adjust according to your taste)
• Oil – 1 Tbsp
• Salt – to taste
• Tamarind paste – 2 tsp 

For Tempering:

• Oil – 3 Tbsp 
• Mustard seeds – 1 tsp
• Asafoetida – 1/8 tsp
• Curry leaves – 1 sprig
• Dry Red chillies – 1-2 no.

Method:

1. Heat 1 tsp oil in a pan on low heat and saute the whole dry red chillies and urad dal, until the urad dal is reddish brown in color. 
2. Remove and keep aside.
3. In the same pan, add 2 tsp of oil and add roughly chopped onions and some salt. 
4. Cook until the onions are tender and light brown in color. Cool for some time.
5. Grind the urad dal and red chillies into a coarse powder. Remove and set aside. 
6. Process the onions and tamarind paste in the blender, don’t grind them into a smooth paste, let them have some texture. 
7. Avoid adding water while grinding. Add 1/4 cup of water if you can’t do without it.
8. Heat the 3 Tbsp of oil in the same pan you used to saute the onions on medium heat, and add the mustard seeds, let them splutter and then add the asafoetida, dry red chillies and curry leaves for tempering. 
9. Add in the onion paste and the urad dal-red chilli powder and mix well to combine. 
10. Adjust salt and cook for 8-10 minutes, until it is thick and starts turning brown.