3long dry red chilliesBedgi preferably (I deseeded them to reduce the spice)
3small garlic cloves
1medium sized onion
1marble sized ball of tamarind
Salt to taste
1small onion finely sliced
2teaspoonsghee or oil
Grind all the ingredients mentioned under 'To be ground' very coarsely. Please note - what we want here is for all the ingredients to just release their respective flavours and not thickness that comes from completely grinding them together. So just pulse the grinder for 2-3 seconds till the ingredients are just very coarse and remove it into a bowl. Rinse the grinding jar with 1 cup of water.
Transfer the coarsely ground masala and its water and another 1/2 cup of water to a pan and bring the mixture to a boil. Reduce the heat to a medium and let it simmer for another 3-4 minutes. Remove from heat.
In a smaller pan heat the ghee or oil for tempering. When hot add the finely sliced onion and fry until golden. Pour this seasoning into the prepared saar.