4 tbsp urad dal , 1 tbsp channa dal
1 cup chopped onions
3 red chillies
2 green chillies
2 curry leaves
1/4 tsp mustard seeds
2 tsp oil
1 marble sized tamarind
salt to taste
3 dashes hing
Add some oil in a kadai, splutter mustard seeds, curry leaves, hing. Add urad dal and roast well till golden brown. Add the chillies. When well roasted, transfer to mixie. Grind this to a dry powder first. Again add oil in a kadai, saute the chopped onions. When golden and glassy, transfer to a mixie.
Grind onions and the powder together with salt and tamarind to a coarse thogayal like paste by adding water carefully.
Serve with hot rice and gingely oil/ghee
Note: Onions should be crispy. Do not grind too much and make the paste very smooth. Crunchy onions bits is the highlight of this thogayal.