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Categories:Viewed: 47 - Published at: 7 years ago
Ingredients
- 3 large red onions, sliced
- 4 -5 garlic, sliced
- 1 small piece ginger, grated
- curry leaf, a few
- 1/2 tablespoon chili powder
- 2 -3 teaspoons jaggery
- 1 tablespoon tamarind extract (or use a small lime sized ball with minimum water to extract the pulp)
- 3 teaspoons oil
- salt, as needed
Method
- Heat oil in a pan, add the curry leaves, onions, ginger and garlic and saute until the onion starts to brown.
- Add the chili powder, salt, tamarind extract and continue to cook on low heat until the onion comes together 20-25 minutes.
- Add the jaggery at the end when your required consistency is reached.
- Continue to cook for a few more minutes until the jaggery is incorporated well.
- Enjoy with rice, idli, dosai (I don't like those at all), chapathi or stringhoppers.
- This condiment can stay for at least a week refrigerated.
