2 large onions cubed
2 tablespoons bengal gram(Kadalai paruppu)
4 dried red chillies
1 very small ball sized tamrind
1 teaspoon sesame oil
10 curry leaves
1/2 teaspoon mustard
1/4 teaspoon asafoetida
1.Heat about 1 teaspoon sesame oil in a kadai and saute dried red chillies.Next add the bengal gram and fry till golden
2.Add the cubed onions and fry till translucent.
3.Grind along with salt and tamrind.
4.In the same kadai add one more teaspoon sesame oil and do the tempering.Add the ground chutney and mix well for 1-2 minutes.
5.Serve along with idly/dosai
1.This chutney can also be used as a bread spread,spread it evenly on a slice of bread and toast it.
2.You can mix in some rice to make instant masala rice for lunch box
3.You can add a small tomato to get a deep color,in that case avoid tamrind
4.This keeps well when refrigerated for 2-3 days.