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I make this a lot. Traditionally served with dosa, but great with all kinds of Indian food, even just scooped up with bread or pappads for a snack. Although it's slightly different every time, depending on the tomatoes and chillies used, plus the strength of the tamarind, it's easy, quick to make and always delicious.


In a blender - half a medium red onion chopped, 7 dried red chillies broken up a bit, 2 ripe tomatoes chopped, 1 tsp of sea salt, 3 tsp tamarind paste.



Whizz until purée like about 2 minutes.



In a sauté pan over medium heat add 60 ml sesame oil (gingelly), when it's hot but not smoking add 1 tsp black mustard seeds.   



Quickly cover the pan to prevent escape and sizzle for a minute.



Add 1 tsp of urad dal (black lentils, skinned and split they are light grey).



Fry until golden, another minute or so.



Throw in about 20 curry leaves. These splatter so cover the pan again. 



Lower the heat and add the  blender contents.



Simmer, stirring frequently for about 10 minutes, until you get a runny jam consistency.IMG_3598.thumb.JPG.4ceb58113ffd0c17be1fd8100e6e228f.JPG


Ta da !


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THANK YOU.  That looks lovely and pretty straight forward.

(7 chilies!  wow, I think I will start with 3)

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