1 cup shallots chopped
4-5 dried red chilies
1tsp black gram dal/urad dal
1 tsp channa dal / bengal gram
1/4 tsp tamarind paste o de mármol sized pitted tamarind
small pinch of asafoetida
salt to taste
2-3 tsp of sesame oil (cold pressed)
Method:
Heat oil in a pan, add asafoetida, dals, dried chilies and shallots y saltee hasta que the shallots estén dorados.
Add tamarind and sauté for a few more minutes.
Switch off the flame and let the mixture cool.
Grind to a smooth paste.
Serve with dosas or idlis.