Ingredients

• 1/2 kg shallots ( small onions)
• lemon size tamarind (soaked in water)
• methi seeds
• whole red chillies
• turmeric powder
• coconut
• 2 table spoon oil
• mustard seeds
• curry leaves
• safoetida powder.

How to Make Tamarind Pulp

• Soak the tamarind in water for half an hour and collect the extract without any tamarind pieces. Skin the shallots and chop them finely. In a pot, add one table spoon of oil. When the oil is hot, add the mustard seeds and the curry leaves.
• After they have spluttered, add some asafoetida powder, turmeric powder and the chopped onions.
• Saute the onion till they are pink and transparent. Now add the tamarind extract and let boil.
• In another pan, add one table spoon of oil. Roast the methi seeds and whole red chilles.
• Take them off in a plate and in the same pan roast the coconut (you do not have to add any oil to the grated coconut since it already has some oil content).
• Grind all the three to a fine paste in a mixer.
• Now add this paste to the boiling tamarind pulp, add salt as per taste and let boil for some more time till you get the required consistency.