Onion Vetha Kozhambu
hot chili pod
Season with mustard, chana dal and curry powder.
Sauté peeled onions until translucent.
Add squeezed out extract of tamarind.
Throw the sambar powder, salt and hing in.
Let simmer until onions are cooked.
Add dissolved rice flour water for thickening.
Stir and wait until it simmers again a couple of minutes.