Ingredients

• 2 - onions (medium size, chopped)
• 4 - garlic pods (small)
• 5 - curry leaves
• 2 tbsp - fresh coconut (grated)
• 1/2 tsp - peppercorns
• 1 tbsp - coriander powder
• 1 tsp - chilli powder
• 2 tsp - tamarind paste
• 1 tsp - mustard seeds
• 1 tbsp - oil
• salt to taste

How to Make Onion Thiyyal

• Fry the grated coconut, peppercorns, curry leaves and 1 tbsp of chopped onion on medium heat until the peppercorns splutter and leave an aroma.
• Add coriander powder, chilli powder and continue to fry for a few seconds until the mixture turns medium brown.
• When the mixture cools, grind finely with some water.
• Heat 1 tbsp of oil in a pan, add 1 tsp of mustard seeds.
• Allow the seeds to splutter.
• Add the remaining portion of chopped onions, garlic and saute till the onions appear transparent.
• Add the coconut-peppercorn mixture, tamarind paste, salt and water.
• Boil the sauce until it gets the right consistency (neither too runny nor too thick).
• Serve with rice and pappad.