Preparation / Directions:
Heat oil in a skillet and add dry red chile and split red gram. Fry on medium heat while constantly stirring until the red gram (which is yellow in color) turns pale red. Remove from heat and let cool.
Add this to a processor along with tamarind paste, salt and 1/4 cup of water. Blend to the consistency of semolina. Now add cumin seeds, garlic, curry leaves and blend for three minutes. Remove contents to a small dish, add chopped onion and mix well.
Serve over hot plain rice with a generous helping of butter or as a light spread on dosa.
Stays good for 3-4 days in the refrigerator.