VENGHAYA CHUTNEY-II

Ingredients:

Sambar onions- 1 cup
Black gram- 1/4 cup
Asafoetida-a pea size
Tamarind- a small gooseberry size
Red chillies-10
Salt to taste
Enough gingelly oil

Procedure:

Fry the asafoetida, black gram, sambar onions, red chillies separately in little oil and then grind all of them with the tamarind and enough salt to a coarse paste. Mix with a spoon of gingelly oil and serve.