Cooking Time : 2 minutes
Serves : 4-5
Bellam/Jaggery : 2 tbsp
Chintapandu /tamarind : size of a small lemon
Jeera/Cumin : 1 tsp
Dry red Chilies : 2
Turmeric : 1/2 tsp
Onion : 1 chopped
Salt to taste
Soak the tamarind in 1/4 cup of water for 10 minutes.
Heat 1/2 tsp of oil in a pan and roast the dry red chilies for 2 minutes on low flame. Turn off the heat.
Take a bowl and Add 3 tbsp of water to jaggery and make it smooth with your hands.
Pour the tamarin extract into the jaggery. Add turmeric. Put the chilies and cumin into and mortar and make a corse paste. Add the chili mixture into the bowl. Add salt and onion.
Serve with pulagamannam.
This actually helps when the temperature is really hot outside in Summer too.