Ingredients:

• 1 bunch – tender Tamarind leaves
• Oil to saute
• Salt to taste
• To grind: Dry Red Chillies as required
• 1 tbsp – Fenugreek seeds
• 2 tbsp – black sesame seeds
• 3.5 tbsp – dry Coriander seeds
• To season:
• Mustard Seeds
• Asafoetida
• 1/2 tsp – Urad Dal
• 1 dry chilli
• 1/2 tsp – Channa dal

Method:

1. Fry all the dry ingredients in a non-stick fry pan, using 1 tsp oil.
2. Fry the tender tamarind leaves separately until tender.
3. Powder the dry ingredients first, then add the tamarind leaves, adding a little water to form a smooth paste.
4. Season with mustard, asafoetida, dry chillies, urad dal and channa dal. Goes well with Rice, Dosa, Idli etc.

Recipe courtesy of Sify Bawarchi