Follow these steps for perfect results
red onions
sliced
garlic
sliced
ginger
grated
curry leaf
chili powder
jaggery
tamarind extract
oil
salt
as needed
Slice the red onions and garlic.
Grate the ginger.
Heat oil in a pan over medium heat.
Add curry leaves, onions, ginger, and garlic to the pan.
Saute until the onions start to brown, about 10-15 minutes.
Reduce heat to low.
Add chili powder, salt, and tamarind extract to the pan.
Continue to cook on low heat, stirring occasionally, until the onion comes together, about 20-25 minutes.
Add the jaggery at the end when your desired consistency is reached.
Continue to cook for a few more minutes until the jaggery is incorporated well.
Remove from heat and let cool slightly.
Serve with rice, idli, dosai, chapathi, or stringhoppers.
Refrigerate leftovers in an airtight container for up to a week.
Expert advice for the best results
Adjust the amount of chili powder to suit your spice preference.
Use good quality jaggery for the best flavor.
Store in an airtight container in the refrigerator for up to a week.
For a deeper flavour caramelise the onions slowly.
Everything you need to know before you start
5 minutes
Can be made a day in advance
Serve in a small bowl alongside other dishes.
Serve at room temperature or slightly chilled.
Pairs well with curries and rice.
Use as a condiment for grilled meats.
Enhances the spicy notes.
Cuts through the richness.
Discover the story behind this recipe
A traditional condiment in Sri Lankan cuisine, often served with various meals.
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