4 tbsp urad dal
2 red chillies
Asafoetida for taste
A pinch of tamarind
Fry urad dal in two tsp oil until golden brown.
Add red chillies and fry for 20 seconds.
Grind fried dal with fresh grated coconut, curry leaves, tamarind, a pinch of asafoetida and salt. Grind to a thick paste. Season with mustard.
Goes well with hot idlis, dosas or hot rice.
— As told to Namita Gupta