Take a cup (200g approx) of grated coconut and put it in a mixer jar.

Put 5-6 Kashmiri red chili then a beetle nut sized tamarind into it. Add little water (100ml).

Grind the ingredients into a coarse paste. Now the masala is ready. You can prepare this in advance and refrigerate. The shelf time of the masala is around 3 days.

Take 2 medium sized onion, finely chopped. Put it in a mixing bowl.

Add the ground masala. Remember, once the onion is added then consume tambli immediately, say within 2 hours. Else it will spoil and gives pungent odour.

Now add salt as per taste.

Add water as required to get the desired consistency.

Finally add 1 chopped green chili and mix the contents well.

That's all. Instant Onion Tambli is ready to serve.