Lingkan Reang
Heat oil in a kadai, add onions, sprinkle with salt, and cook until golden and caramelized.
Add garlic, chili powder, coriander powder, and tamarind paste, cook for 1 min.
Let the mixture cool, then blend into a fine puree.
Transfer the puree to a bowl.
For the tempering, heat oil and add mustard, cumin, dry red chili, and curry leaves.
Pour the tempering over the chutney, mix well, and serve with dosa or idli.