Ingredients:
Red chillies – 4
Big Onion – 1/2 or Shallots (small onions) – 5 or 6
Coconut grated – 1/4 cup
Tamarind – 1 small piece
Salt to taste
Seasoning:
Oil – 1tsp
Curry leaves – 4 to 5
Mustard seeds – 1/2 tsp
Udad dal – 1/4 tsp
Preparation:
Roast red chillies in direct flame. Next, roast the small onions also in direct flame. Grind the roasted red chillies and onions alongwith tamarind and salt to a fine paste, adding just about 1 tbsp of water.
Add the seasonings and serve.
Meal Haven 