Very tender green chillies - 50 gms.
Tamarind - a lemon size
Salt - as per taste
Oil - 1/2 ladle
Turmeric powder - 1/4 tsp.
Mustard seeds - 1/4 tsp.
Urad dhal - 1/2 tsp.
Slit the green chillies, heat a tablespoon of oil and saute the green chillies till the colour changes, with white spots in it and the raw smell is diffused. Grind it alongwith salt and tamarind to a fine paste. Again, heat the remaining oil, temper with mustard seeds, urad dhal, hing and turmeric powder. Add in the ground paste and saute well till oil leaves the sides. This can be preserved even for a month if sauted well with oil. It can also be refrigerated.
NOTE: THE CHILLIES SHOULD BE VERY TENDER. YOU CAN SOAK THE TAMARIND IN WATER AND USE THE VERY THICK EXTRACT. BUT FOR GETTING A PERFECT TEXTURE USE THE TAMARIND DIRECTLY WHILE GRINDING SUBJECT TO THE QUALITY OF THE PRODUCT.