Ingredients:
2 green chilies
1 dry red chili
1 bunch coriander leaves
1 tbsp coconut (grated)
1 small ball tamarind, de-seeded
1/3 cup jaggery
A pinch of hing (asafetida)
1 tsp mustard seeds
1 sprig curry leaves
1 tbsp cooking oil for seasoning
Salt to taste
Method:
Mix the green/red chilies, coriander leaves,
grated coconut, tamarind and jiggery, then put into blender. Add salt
when ready.
Season the rest of ingredients (hing, mustard
and curry leaves).