- Guava – Half riped 1 No
- Red Chillies – 4 Nos
- Bengal gram dhal – 1 tablespoon
- Urad dhal – 1 tablespoon
- Asafotida Powder – a pinch
- Jeera – ½ teaspoon
- Tamarind – a small gooseberry size
- Salt – 1 teaspoon or as per taste
- Oil – 1 tablespoon
- Mustard – ½ teaspoon
- Curry Leaves – few
Wash and cut the guava into big pieces. Remove the seed portion.
In a kadai put one teaspoon oil and fry red chillies, bengal gram and urad dhal till light brown. Add jeera and asfotida powder and fry lightly. Add guava pieces along with tamarind and fry for a while. Remove and cool it. Add salt and grind to a coarse paste.
Season it with mustard and curry leaves.