Select sundakai which is not the bitter variety.

Slit into two or crush lightly & soak in warm water for ten mts.

Rinse 2, 3 times changing water every time.

Drain well.

Prepared sundakkai - 1 cup

Tamarind paste - 1 tbsp

Salt, haldi

Seasame seeds - 2 tsp ( dry roast & powder with the ingredients below )

To fry in ½ tsp oil & powder:

Red chillies - 3, 4 ( or more to taste)

Dhaniya - 4 tsp

Gram dhal - 2 tsp

To temper:

Oil - 2 tbsp

Mustard seeds - 1 tsp

Hing - ½ tsp

Curry leaves - few

In a pressurepan, mix sundakkai, tamrind paste, 2 tbsp water, salt & haldi.

Preesurise for 2 whistles.

Cool, open & lightly mash.

Prepare the powder & keep ready.

In a kadai, heat oil & temper as given.

Add the mashed sundakkai & the powder.

Saute to desired consistency.

If made more spicy, with a little more oil & sauted well, this will keep for a week in the fridge.

Goes with mulakootal, curd rice, dosai rtc.