1/2 Spoon tamarind
Half a fresh Coconut
4 fresh green chilis
1 tsp split chickpeas
Salt to taste
1 tsp mustard seeds
1 tsp roasted split chickpeas
1/2 tsp cleaned split black grams ( urad dal)
1/4 tsp sugar
1 . Infuse the tamarind in 2 tsp of hot water for 5 minutes, starin the liquid and set aside
2 . Finely grate the white pulp of the Coconut
3 . Deseed and finely chop the green chili. Throughly wash the unroasted channa dhall.
Add both, plus the salt to the coconut in the food processor until quiet smooth.
4 . Heat 1 tbsp of oil in a saucepan. Fry the mustard seeds, roasted channa dhall and urad.
When the mustard seeds pop and the dhall is golden brown, add the ingredients to
the ground coconut and tamarind liquid. Add the sugar and serve