This is one traditional Andhra recipe that I really like and look forward to this dish  in our office canteen. I love the tanginess of this dish and the crisp onions taste good too. It goes well with rice and can be just had like a drink along with food.I searched the recipe today and decided to make it - the best part is that its so easy to make and takes hardly some 15 mins and doesn't need any heating.

Method

1. Take a small vessel. Add 1 tsp oil and roast 2 dry red chillies. Grind them to a fine paste with some water.

2. Soak 1 lemon sized ball of tamarind in 3 cups of water (I used slightly warm water).  Extract the juice of the tamarind and discard the pulp. 

3. Finely chop 1/2 a onion, 2 green chillies. Add this to the tamarind pulp with water, and add salt according to taste.

4. Heat 1 tsp oil in a small pan. When oil is hot,  add 1 tsp mustard seeds. After they splutter, add 1 tsp cumin seeds and 1 sprig of curry leaves. Pour this seasoning over the tamarind mixture. Add a pinch of sugar/jaggery to balance the tanginess.

Serve cold.