JFI Entry for July: Onion Kothsu

The entry for this month to Jhiva For Ingredients is Onion Kothsu. I Thank Sig for hosting and choosing a wonderful ingredient.

Tamarind is an indispensable ingredient in South Indian cuisine. I make it a point to use tamarind in most of my dishes and I am very happy to participate in this event this month as tamarind is my favourite ingredient.

Ingredients

• 100gms of small onion
• A lime sized tamarind
• One green chilli
• Few curry leaves
• Salt as required
• 1/2 tsp asafoetida(Hing)
• 1/2 tsp turmeric powder

For seasoning

• 1/2 tsp mustard
• 1/2 tsp urad dal
• 1/2 tsp channa dal
• 11/2 tsp cooking oil

For dry roast

• One tsp white sesame seeds
• 1/2 tsp fenugreek seeds
• 2 red chillies

Method

1. In a Kadai, fry sesame seeds, fenugreek seeds and red chillies without oil till it becomes red.
2. Allow it to cool and grind it in the mixer coarsely.
3. Peel off the skin from the onion.
4. Cut green chilli into fine pieces.
5. In a frying pan put oil.
6. Add Mustard, urad dal and channa dal. Let it splutter.
7. Add onion, green chilli, curry leaves, hing and turmeric powder.
8. Fry for 5 minutes.
9. Add tamarind extract and salt.
10. Cook till the raw smell of tamarind disappears.
11. Add the ground powder and boil for 5 minutes.
12. Serve hot with kichidi, upma and rotis.