Yield: 1 1/4 cups
Prep time: 15 minutes
Total time: 25 minutes
- Garlic pods ( de-skinned) -1/2 cup
- Small Onion (de-skinned) -1 cup
- Red Chilli -10
- Tamarind paste – ¾ tsp
- Asafoetida – ¼ tsp
- Mustard Seeds – ½ tsp
- Split Udad dal – ¼ tsp
- Curry leaves – 5
- Oil for sauting
How I do it :
In a wok heat oil
Add the red chilli and garlic pods . Saute for 2 minutes in low flame.
Chop the small onions and add them along with tamarind
Add Asafoetida and salt to taste.
Stir for 5 minutes in low flame.
Remove and cool to room temperature.
Grind to fine paste.
In the wok, add 1 tbsp oil.
Add mustard seeds, once it splutters add the split udad dal and curry leaves.
After about a minute of stirring in low flame, add the fine paste to it and keep stirring.
Remove from fire after 2 minutes.
Cool it and serve with Idli/ Dosa
Special Instructions :
Small onions/ Pearl Onion s can be replaced with large onions that have been chopped