ONION THOGAYAL

Hello everyoneIts long past, but here I am with a new recipe. This was taught to me by my mother when I was a newlywed and I had written a lot of recipes for me on a sheet of paper. This is very simple and can be done in 10 minutes. Its perfect as a side dish and you can also eat with rice on its own. So, here it goesONION THOGAYALINGREDIENTSONIONS: 2 MEDIUMRED CHILLIES: 4-5URAD DAL: 3 TBSPPULI/TAMARIND: 1/2 TEASPOON OR A VERY SMALL PIECEMUSTARD SEEDSOIL AND SALT ACCORDING TO IS REQUIRED??MAKINGTake a pan, add a spoonful of oil, fry the Urad dal, red chillies, onions for a few minutes until the urad dal has become light brown and onions has also begun to sweat and it has become golden brown. Turn off the gas and add the Puli/tamarind. Allow this mixture to cool and grind to a fine paste (Chutney consistency) with the required amount of salt.Take the skillet, add a teaspoon of oil. When the oil is hot, add some mustard seeds. Once it sizzling Add onion paste and stir for a couple of minutes until the raw smell of the sauce. That's it, delicious onion Thogayal is ready to eat. Serve with Rotis/Chapathi or rice mixture with a bit of Gingelly oil and its equally tasty.It is perfect for anyone who wants to do something easy and instantly you have longer hands or just don't want to cook. Also ideal for singles who want to do something quick and tasty. Enjoy!TIPSUse dark Indian onions of the light that gives a nice color to the thogayal. Also in the event that you do not have large onions, you also have small onions instead.