Tamarind – 1 big lemon sized ball
Onion – 1/2 of a big one – Finely Chopped
Green Chillies – 2 Split
Jaggery/ Sugar – A pinch
Dry Red Chillies – 2
Mustard Seeds – 1 Teaspoon
Curry Leaves – 5 – 6
Jeera – 1 Teaspoon
Oil – 2 Teaspoons
Fry dry red chillies in a little bit of oil and grind to a fine powder.
Soak tamarind in 3 cups of water along with salt. Extract the juice and discard the pulp. Add the onions, green chillies and the ground chilli powder to the tamarind juice.
Heat oil and add mustard seeds. After they splutter, add jeera and curry leaves. Pour this seasoning over the tamarind mixture. Add a pinch of jaggery. Let it stand for 30 minutes before serving.