|Groundnuts||1 Cup (16 tbs)|
|Tamarind paste||1⁄2 Cup (8 tbs)|
|Mustard seeds||1⁄4 (For tempering)|
|Cumin seeds||1⁄4 (For tempering)|
Dry Roast groundnuts, channa dal and dry red chillies and remove from stove. Add either tamarind paste or juice of tamarind (the juice can be got by soaking some tamarind in warm water and then discarding the tamarind pulp). Add salt to taste and grind into a fine paste.
Heat 1 tbs oil in a small wok. Add mustard seeds and allow them to splutter. Add cumin seeds and curry leaves and add this seasoning to the ground paste.
Mix well and Serve as Side-dish.