Onion Chutney (Vengaya Thuvaiyal)

Course : Curry
Serves: 4
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2 tablespoons oil
2 teaspoons brown mustard seed
4 teaspoons black gram dal -- picked over, rinsed
2 medium red chiles
3 medium green chiles
1/2 teaspoon asafoetida powder
3 medium Onions -- finely chopped
1 small bunc fresh cilantro
1 piece tamarind pulp -- marble-sized
1 teaspoon salt -- to taste

Preparation / Directions:

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

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