Ingredients:

• 1/2 cup – Dry Mixed Vathal (dried mango, sundakai, manathakali or use just one kind)
• 1/2 cup -Tamarind (Extract)
• 1 tbsp Jaggery (crushed)
• 2-3 – Garlic (chopped)
• 2-3 – Shallots
• 1/4 cup – water
• Seasoning: Salt according to taste
• 1/4 tsp – Turmeric powder
• 1 tbsp – Sambhar powder
• 1/4 tsp – Red chilly powder (optional)
• Tempering: 1/2 tsp – Mustard Seed
• 1/4 tsp – Fenugreek seeds
• 3-4 – Curry leaves
• 1/4 tsp – Asafoetida
• 1 tbsp -Sesame oil
• 1/3 tsp – Urad Dal
• 2 Green chillies (slit and deseeded)
• Garnish: Coriander, chopped
• Accompaniments: Steamed Rice
• Appalam

Method:

1. Pre-preparations:
2. Add water and jaggery to a ball sized tamarind. Let it soak for 15-20 minutes. Make pulp out of it and keep it aside.
3. Temper the ingredients in sesame oil till you get the aroma.
4. Add the dried vegetables or just the sundakai to the tempered ingredients and saute till golden brown.
5. Add the shallots and garlic and fry again till translucent.
6. To the tempered and sauteed mixture, add the tamarind pulp, mix it well. Add the water and let it come to a boil.
7. Once it comes to boil, reduce heat and let it simmer for five minutes.
8. Remove from fire and garnish with coriander.
9. Serve hot with a bowl of steamed rice and crisps.

Recipe courtesy of Sify Bawarchi