Onion Puli Mandi Recipe

• 100 g Madras Onions
• 1 Tamarind (lemon-sized piece)
• 1 tsp Turmeric Powder
• 3 Red Chilies
• 3 Green Chilies
• ½ tsp Asafetida Powder
• 1 tsp Salt
• 2 tbsp Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• ½ tsp Fenugreek Seeds
• ½ tsp Fennel Seeds
• 2 sprigs Curry Leaves
• 300 ml Thick Water (from washing rice)

• Soak the tamarind in rice water for some time, squeeze out the pulp and filter the water. Set aside.
• Cut the onions and green chilies vertically.
• Break red chilies into small pieces.
• Heat oil in a pan. Add red chilies, mustard seeds, urad dal, curry leaves, fenugreek seeds and fennel seeds.
• After they begin to splutter, add asafetida powder.
• Add onions, green chilies, turmeric and salt after a minute or two.
• Add tamarind-rice water once the onions have been cooked properly.
• Allow it to simmer for 10 minutes.
• Remove from heat and serve.