Ingredients:

• 1 – Raw Mango
• 1 cup – coconut, grated
• 1 piece – Ginger
• 1 piece – edible stemmed vine pirandai lightly roasted
• Curry leaves – a handful
• Tamarind – size of a Lemon
• 4 – Red Chillies
• Salt as per taste
• 1 tsp – Channa dal
• 1 tsp – Urad Dal
• 1 tsp – Mustard Seeds
• 2 tsp – oil
• 1/4 cup – warm water

Method:

1. Heat 1 tsp oil in a small pan and stir-fry the sliced pirandai until the slices start to soften.
2. Remove from the pan and set aside.
3. Heat another tsp of oil in the same pan and fry the red chillies, channa dal and curry leaves till the dal turns golden. Remove the chillies and set aside.
4. Grind the fried chillies, coconut, tamarind, mango, coconut, ginger, pirandai curry leaves together, using a little water to make a thick and finely ground mixture.
5. When all the ingredients are ground properly, add the rest of the tempering, the mustard seeds and urad dal along with salt to taste and grind for another 20 seconds
6. Serve as a side dish.
7. Recipe courtesy: Jaisruchi

Recipe courtesy of Jaishree S