Onion Thiyal or Theeyal

1 INGREDIENTS

* Dry red chilies 8
* Coriander seeds 1 dessertspoon
* Tamarind a small lump
* Coconut 1/2
* Onions 3 large
* Turmeric powder 1/2 tsp
* Mustard seeds 1 tsp
* a sprig of curry leaves
* Ghee or oil

2 COOKING DIRECTIONS

1. Place a kerai on the stove a roast the coriander seeds and 7 red chilies lightly, then grind them to a paste.
2. Keep on one side.
3. Fry the grated coconut and half a sliced onion in a little oil on a low heat, stirring constantly, till the coconut turns brown in color.
4. Remove and grind to a paste with the turmeric.
5. Slice and fry the remaining 2½ onions in oil or ghee to a golden brown.
6. Put a pint of tamarind water in a saucepan, add salt and mix in the coriander chili paste.
7. When it begins to boil, pour a little water in the coconut onion turmeric paste and add this to it.
8. Also add the fried onions and cook on a low heat.
9. Remove when the curry thickens.
10. Heat oil in a frying pan and fry the curry leaves, remaining red chilies and mustard seeds, till the seeds sputter.
11. Add to the curry.