What we need:
Bajji Milagai / Mirapakaya / Chilli Peppers - 5 to 6
Tamarind - a lemon sized ball
Salt - according to taste
Oil - 1 tbsp.
For tempering:
Oil - 1 tbsp.
Mustard - 1 tsp.
Cumin - 1 tsp.
Broken Urad dal - 1 tsp.
How to do:
1. Wash, cut and de-seed the chillies.
2. Heat a tbsp. of oil in a pan and fry the chillies till the they turn soft.
3. Allow them to cool and blend to a smooth paste along with tamarind, salt. Do not add water.
4. Heat a tbsp. of oil and add the mustard, followed by cumin and urad dal. When they are done, add the blended mixture and keep stiring them till oil starts to separate. Remove from flame.
5. Cool it and transfer to an air-tight jar. This has a longer shelf life and comes very handy during travel.
