Ingredients

• 2 lime sized balls - Tamarind
• 5 tbsp - Channa dal
• 3 tbsp - urad dal
• 5 tbsp - Peanuts or groundnut
• 3 to 4 tbsp - Mustard
• 1 tsp -Asafoetida-
• 20 - Red Chillies
• 1 tbsp - Turmeric powder-
• 150 ml - Sesame Oil-
• salt to taste.
• Seasoning for the Paste:
• For Dry Grinding:
• Dhania or Coriander seeds-2 tbsp
• 1 tbsp - Fenugreek
• 1 tbsp - Sesame seeds

How to Make Spicy Tamarind Paste

• Soak tamarind and salt in 2 cups of water for 1/2 hour.
• Heat a thick bottom kadai. Fry all the ingredients for seasoning separately without oil. Allow them to cool separately.
• Then pour the Sesame oil in the kadai. When the oil is hot put asafoetida and mustard in it.
• When mustard splutters put the channa dal, urad dal and red chillies and the groundnut. Keep this in a medium flame.
• When this dals turns golden colour pour the tamarind juice in it. Keep stirring occasionally.
• This will be done in 1/2 hour.
• When the oil separates, the paste is done.
• Now grind the ingredients for seasoning. And put dhania, sesame seed and fenugreek one by one for seasoning. Allow this to cool.
• Put this paste in a airtight container. This will be good with rice.