1 chopped red onions
1 tsp red chili powder (base it on taste)
1tsp paprika (for color)
2 tbsp sliced garlic
1/2 cup tamarind pulp extracted from 1 lemon sized tamarind
3 green chilies slit lengthwise
1/2 tsp black mustard seeds
small pinch of asafoetida
1 tsp jaggery shavings
salt to taste
1 spring of curry leaves
2-3 tsp of sesame oil (cold pressed)
Method:
Heat oil in a pan, add asafoetida, mustard and curry leaves.
Add onions, green chilies and garlic y saltee hasta que the onions are translucent
Add chili powder and paprika and sauté durante unos minutos.
Pour in the tamarind pulp and bring to boil.
Add jaggery and salt to taste.
Serve with dosas or idlis.