A regular breakfast item for idli or dosa. But when you have run out of vegetables to cook, this onion chutney is a quick fix for your dinner as well.
1. Soak the small piece of tamarind in hot water for 10 mins. We need to get the juice of the tamarind so mix the piece well once the water gets warm enough to touch. Avoid the seeds and the excess fiber.
2. Roughly chop the onions. Heat a tsp of oil in a kadai. Add the onions and red chillies and let it cook well.
3. Once the raw smell is gone and onions are translucent. Add the tamarind extract and cook for another minute. Switch off the stove and let it cool completely.
4. Transfer it to a mixie and add salt. Grind it to a smooth texture with quarter cup water and then transfer it to the serving bowl.
5. Use the same kadai as before and add the other tsp of oil. Once it is heated add the mustard seeds, urad dal, and asafetida and curry leaves (I ran out of curry leaves this time). Fry it for well and then transfer it to the chutney. Mix well before serving.