Dry Red chilly – 6
Tamarind –gooseberry size
Shallot – 10…
Water – 1 glass
Curry leaves – few
Coconut Oil- 1 tsp
Salt to taste
Soak the tamarind in some water and squeeze out it’s pulp out.
Chop the shallots.
Fry the red chilly in the fire.
Crush the red chilly, chopped shallots, tamarind pulp and salt with hand.
Add water, curry leaves and mix.
Add coconut oil on the top and its ready to serve.