Big Onion 100gm
Shallot onions (Small Onion) 100gm
Red chilli 50gm
Fenugreek a pinch
Curry leaves a few
Salt to taste
- Fry the fenugreek and powder it. Grind tamarind, salt and red chilli well and keep aside.
- Add the sliced big onion and small onion and grind again. Add the powdered fenugreek and mix well.
- Heat oil in a pan. Season the mustard and curry leaves.
- Add the ground ingredients and saute well for about 5 to 10 minutes.
- When cool, store in an air tight bottle.