Ingredients:

• 500g – tindora
• 3 – Green chillies
• Curry leaves, a few
• 1 tsp – Urad Dal
• 1 tsp – mustard
• 3 tsp – oil
• Salt to taste
• 1 pinch – Turmeric powder
• Tamarind, a little either as pulp or as it is, but without seeds
• Asafoetida, a little

Method:

1. Clean tindora/dondakkai and chop into small bits.
2. Slit chillies. Heat oil in a pan and add tindora, chillies and salt. Cover with a lid.
3. After 4 minutes, remove from the fire and let it cool.
4. Grind after adding tamarind, turmeric powder and asafoetida without adding water.
5. Now, season with mustard, urad dal and curry leaves.
6. Tastes good with ghee rice and dosa.

Recipe courtesy of Krishna Sudha