Ingredients:
1.onion -5 nos small size (chopped)
2.oil - tbsp
3.soaked bengfal gram - 1 tbsp
4.red dry chilli - 5
5.soaked black gram - 1 tbsp
6.asafoetida - 1/2 tbsp
7.salt to taste
8.tamaring - 1tbsp
9.jaggery - 1 tbsp
10.kashmiri red chilli powder - 1 tbsp(optional)
For Tempering.
1.oil - 1 tbsp
2.mustard seeds - 1 tbsp
3.asafoetida - 1/4 tbsp
4.curry leaves - 7-8 nos
5.black gram - 1/4 tbsp
Recipe:
-firstly heat oil in a pan.
-add asafoetida,soaked bengal gram, black gram, dry red chilli and onion. -sauted sometime
. -after add tamaring and jaggery.
-sauted well.
-when onion is cook, turn off the flame.
-let it cool down. -then blending it
-now heat some oil tempering.
-add mustard seeds, black, asafoetida and curry leaves in it.
-when it crackel,turn off the flame.
-spread tempering top of onion chutney
. -onion chutney is ready to eat.
-serve with idli, dosa and paratha.