Onion Chammandi with Coconut / Thick onion Chutney

This chammandi gets over the day I make it - whatever the quantity!!
It tastes excellent with both rice and dosa. The best accompaniment!! :D

This Onion Chammandi has got Coconut in it. If you wish to avoid Coconut, try my Onion Chammandi without Coconut.

Ingredients:
Small Onion: 200gms, peeled and each halved
Coconut grated - 1 cup
Dry Red chilly - 8 to 10 (more or less based on the spice level of your family)
Tamarind - small ball
Salt to taste
Curry leaf - 1 sprig
Coconut oil - 3 tbsp

Method:
Heat a heavy bottomed vessel and fry the red chilly on a low flame till it starts become deeper red.
Keep aside.
Heat 1 tbsp coconut oil in the vessel and fry the onions on a low flame till it becomes translucent. Move the onion to the vessel with the red chillies.
Add the coconut to the vessel containing the residue oil. Fry on low flame for a minute and turn off flame. Let it be there till the vessel cools.

Now mix the coconut, red chillies, onion, salt and tamarind.
Grind to a smooth paste. Add very less water.
Transfer to a serving vessel or a glass jar.
Heat the rest of the coconut oil in another vessel and add the curry leaf. The curry leaf must not burn, but just crispen up. Turn off lame and allow it to cool to room temperature.

Pour this oil on top of the chammandi.