Small onions - 10-12
Urad dal - 3 tsps
Dry red chillies - 8
Salt as required
Tamarind - a small gooseberry size
Hing - a pinch
Take a kadai put little oil and roast the small onions nicely and keep aside.
Put the urad dal and dry red chillies and roast nicely in the remaining oil.
Take the mixie grinder and put all the roasted items along with tamarind salt hing and coriander leaves and add little water and grind coarsely.
Transfer the thogaiyal to a bowl.
The chinna vengaya (small onion thogaiyal) is ready to be had with plain rice and a little sesame oil added for mixing.
I added a little coriander leaves while grinding to give the thogaiyal a nice flavour.