Ingredients

The following ingredients have 3 Servings
  • 10 shallots
  • 3 tomatoes (ripe )
  • 6-8 dried red chilies (I used kashmiri variety, less spicy ones (adjust according to taste))
  • 2 green chilies (optional)
  • 3-4 garlic cloves
  • 1/2 teaspoon tamarind paste (OR a small piece of tamarind)
  • 2 tablespoons channa dal
  • Salt
  • 2 tablespoons oil
  • 3 teaspoons oil
  • 1 teaspoon mustard seeds
  • 10 curry leaves

Instruction

  • Heat 2 tablespoons oil in a kadai. Add channa dal, dried red chilies and fry well till channa dal color changes to golden. Add garlic cloves and saute well if using
  • Add shallots and saute well till the color changes slightly.
  • Add chopped tomatoes and saute well till it shrinks and turns mushy.
  • Remove the contents to a bowl and allow to cool.
  • Switch off the flame and saute the tamarind piece in hot kadai for few seconds.
  • Grind the onion tomato mixture along with tamarind piece to fine paste. Add little water if needed. Season with salt.