Wash and slit each grape in the centre and keep aside.
Grind coconut, red chillies, tamarind, jaggery and salt to a smooth paste with some water.
Add half a teaspoon of mustard to this and pulse a couple of times.
Mix the ground masala paste and the grapes, add water to get the desired consistency. Adjust ingredients according to taste.
Season with tempered mustard, hing and curry leaves.
Serve immediately with hot steamed rice.
Recipe and Image courtesy: Ramya
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Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.