Irulli hunase gojju ( onion tamarind curry)

Ingredients 

Tamarind (hunase hannu//imli)—2 lemon sized soaked in water 
Onions —3 medium 
Jaggery powder (Bella//gud)—1/2 cup
Rasam powder ( saarina pudi //menasina pudi)—3 tablespoon 
Salt to taste.

Ingredients for seasoning (oggarane )

Oil—3 tablespoon 
Sasive (mustard seeds)—1 teaspoon 
Jeera (jeerige//cumin seeds)—1 teaspoon 
Asafoetida (hing//ingu)—1 teaspoon 
Curry leaves (karibevu//kadipatta )—Few
Turmeric powder (arisina//haldi)—1/2 teaspoon 

Method 

Soak hunase hannu in water and extract the juice by squeezing it

Finely chop onions.

Now heat oil in a pan or thick bottomed kadai,once hot enough add sasive,jeerige,when they crackles add hing and sauté on medium flame.

Now add in karibevu,arisina and chopped onions and fry for few minutes till they turn soft and translucent.

Add in squeezed tamarind pulp,and mix well .

Also add jaggery powder,rasam powder and let it boil for 4 to 5 minutes.

Add in salt and boil for 2 to 3 minutes so that all flavours combined well together.

Switch off the stove.

Now tangy,spicy and sweet irulli hunase gojju is ready.

Serve with rice,dosa,rotti,chapattis.