Onion-Tamarind Dip

Ingredients

• 2 teaspoons oil, divided
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 5 small fresh red chile peppers
• 2 medium onion, chopped
• 8 cloves garlic, minced
• 2 medium tomatoes, chopped
• 1 tablespoon tamarind paste
• 1 pinch ground turmeric
• 1 tablespoon water, or more as needed
• ½ teaspoon mustard seed
• salt to taste
• 6 curry leaves

Step 1

Gently heat a teaspoon of oil in a skillet, then toss in the cumin and coriander seeds. Once they start to sizzle, add the red chili peppers and fry everything for about a minute. Next, add the chopped onion and cook it gently until it becomes soft and translucent, which should take around 3 to 5 minutes. Stir in the garlic and cook until it changes color, about another minute. Then add the tomato and let it cook down until it's nice and soft, roughly 3 minutes.

Step 2

Now, mix in the tamarind paste and turmeric powder, stirring well to combine, and let it cook for another minute. Take the pan off the heat and let the mixture cool completely.

Step 3

Once cooled, transfer everything to a blender. Season with salt, add a little water if needed, and blend until you get a smooth, creamy dip.

Step 4

Finally, heat the remaining teaspoon of oil in the skillet, add mustard seeds and curry leaves, and cook until they start to pop and sputter. Pour this flavorful tempering over your dip and give it a good stir before serving.