- Green Chillies – 6 to 8
- Tamarind – a small lemon size
- Turmeric Powder – 1/4 teaspoon
- Jaggery powdered – 1 tablespoon
- Salt – 1 teaspoon or as per taste
To fry and grind:
- Thuvar dhal – 1 teaspoon
- Coriander seeds – 2 teaspoons
- Rice – 1 teaspoon
- Asafotida – small piece
- For seasoning:
- Oil – 1 tablespoon
- Mustard – 1/2 teaspoon
- Fenugreek – 1/2 teaspoon
- In a dry kadai put thuvar dhal, coriander seeds, rice and asafoetida one by one and fry till it turns light brown. Remove, cool it and grind it to a coarse powder.
- Soak tamarind in water and squeeze out the juice and make it to two cups by adding required water.
- Slit the green chillies lengthwise, keeping the top portion in tact.
- In the kadai put two teaspoons of oil and add the green chillies. Fry on medium flame till its green colour disappear and turn pale. Remove and keep aside.
- Same kadai put a teaspoon of oil and when it is hot add mustard. When it pops up add fenugreek and fry just for a second (ensure not to burn it). Then add tamarind water along with turmeric powder and salt. Bring to boil. When it starts boiling, add jaggery and the dhal powder. Stir it well. Allow to boil for few more seconds. Finally add the fried chillies and mix it well. Let it boil for few seconds. Then remove it.
- Goes well with Dhal Rice and curd rice.