- 1 cup dry Red chilies (byadagi mensenkai)
- 4-5 Garlic gloves
- 1 tsp Cumin seeds
- 1 lemon size Tamarind or ½ cup Pure Tamarind pulp
- ½ cup Jaggery (more or less as per taste)
- Curry Leaves
- Salt to taste.
Heat the pan and roast the dry red chilies for 2-4 minutes (without oil just dry roasting). In a grinder add these roasted chilies, garlic cloves, cumin seeds, curry leaves, tamarind, jaggery and salt and make a smooth paste.
Serve with Rotti/ Chapti/ Rice.
Note: if required add some water to make paste. This can be used for 10-12 days.Keep Refrigerated.
Variation: Add , oil fried Onion and Coriander seeds to the same ingredients and make the smooth paste. But this can be used only for a week. Keep refrigerated.