Tamarind chutney recipe

INGREDIENTS:

1. Tamarind - 1 big gooseberry size
2. Chopped onion - 1
3. Chopped tomato - 4
4. Dry chili - 5
5. Shredded coconut - 1/2 cup
6. Mustard seed - 1/2 teaspoon (tsp.)
7. Asafoetida powder - a pinch
8. Cumin seed - 1 teaspoon (tsp.)
9. Split bengal gram - 1 teaspoon (tsp.)
10. Split black gram - 1 teaspoon (tsp.)
11. Curry leaf - 5
12. Oil - 4 tablespoon (tbsp.)
13. Salt - to taste.

PREPARATION:

1. Dry roast bengal gram, black gram, dry chili. (until the grams turn light or golden brown)
2. Grind onion, tomato, coconut, cumin seeds, tamarind, 3/4 curry leaves, salt to taste, roasted grams, dry chili into a fine thick paste by adding as little water as possible.
3. Heat oil in a pan; add mustard seeds, asafoetida powder, curry leaves and sauté until mustard seed stop to splatter.
4. Now add the ground paste and bring to boil by covering with a lid.
5. Now remove the lid and cook until the oil separates and serve. (Note:  you can add water if needed if you still have tamarind raw smell)

NOTES:

1. Goes well with idly, dosai.
2. Good to eat for 4 to 5 days it won't get spoiled.