Preparation:
Heat 1 tablespoon oil in a heavy frying pan or skillet. Add mustard seeds, black gram dal, red and green chiles, and asafoetida powder. Saute for 2 to 3 minutes. Set aside.
Heat the remaining oil. Saute chopped onions evenly until light golden in color. Place both onions and seasoning in an electric blender or food processor. Add cilantro, tamarind pulp, and salt to taste. Blend to a fine paste. Serve with hot rice and ghee.
"Dakshin, Vegetarian Cuisine from South India," by Chandra Padmanabhan, 1994 |
