10 -15 small green chillies, washed and patted dried, and chopped finely
1tsp mustard seeds
Pinch of asafoetida powder
1 lime size tamrind ball soaked in warm water to extract 1 1/2cups of tamrind water or use tamrind paste.
2 tbsp sesame oil
Pinch of turmeric powder
Pinch of jaggery powder ( optional )
In a pan add some oil, let the mustard seeds pop .
Add the chopped green chillies, keeping flame of gas on a low, and sautee lightly.
Add the tamarind water extracted into the pan carefully, add the turmeric powder, salt and asafoetida powder,
Let the mixture cook on a very low flame till almost thickened, Add remaining oil, and cook till thickened ,
Remove and let cool before storing,
Will remain good for 15 days and more in fridge,
This makes an excellent dish for idlis, dosas,curd rice specially.
This a great dip to make in a hurry if you have no pickles on hand or need a good spicy sauce within minutes,
This can be prepared easily under 10 minutes in the microwave too.