This is an ideal side dish for idli, dosai, pongal & arisi-upma.
With the last two, it makes a "made-for-eachother" combination.
Small onions are best - if not available, use big onions.

Chopped onions - 1 cup

Tamarind paste - 2 tsp

Oil - 1 tsp

Salt, haldi

To roast dry & powder:

Red chillies - 3, 4

Dhaniya - 2 tsp

rice - 1 tsp

To temper:

Oil - 1 tsp

Mustard seeds - 1 tsp

Curry leaves - few

In a kadai, heat 1 tsp oil & saute onions.

When they become transparent, add 1 cup of water, tamarind paste, haldi & salt.

Boil for 5 mtes - the onions will get cooked.

Now add the powder mixed with 2 tbsp water ( to prevent lump formation) & simmer till the right consistency is reached.

The thick or thin consistency is your choice.

Remove & temper.