AuthorazuIngredients
4 cups onion (thinly sliced)
1 tbs dried chili flakes
½ cup curry leaves
2 tbs sugar
3 tsp tamarind juice
2 X ½ inch cinnamon
3 cloves (coarsely ground)
3 cardamoms (coarsely ground)
4 x 1 inch Rampa leaves
3 tbs vegetable oil
Salt to taste
Directions
1
Heat oil over a medium flame
2
Sauté onion, cinnamon, cloves, cardamom, curry leaves and rampa leaves until the onions turn light brown (about 5 – 7 minutes)
3
Stir in the chili powder, salt, tamarind juice and sugar and toss with ladle until the onion mixture is well coated
4
Keep frying (while stirring constantly) over a low flame until the onions turn dark brown (about 5 – 8 minutes)
5
Take off stove and let cool
6
Serve as a condiment with rice, roshi or any other staple.
Ingredients
4 cups onion (thinly sliced)
1 tbs dried chili flakes
½ cup curry leaves
2 tbs sugar
3 tsp tamarind juice
2 X ½ inch cinnamon
3 cloves (coarsely ground)
3 cardamoms (coarsely ground)
4 x 1 inch Rampa leaves
3 tbs vegetable oil
Salt to taste