Ingredients

Method

Roast Byadgi chillies, urad dal, fenugreek, coriander, mustard, hing, haldi and 2 tbsp. coconut individually with little oil.

While roasting coconut add a sprig of curry leaves and a slit green chilly.

 Grind to a paste the roasted ingredients with enough water.

In a vessel put tamarind (a big lump) and jaggery (1-1/2 times the tamarind) and boil well.

Then add the masala and bring it to the required consistency and boil.

 Add coriander leaves before removing from flame.

Season with oil, mustard seeds and curry leaves