Kotambari- 1 large kattu
Tamarind (fresh brown) - 1 ping pong ball size!
Green chillies - LOTS!
Dhania- 1 Tbsp
Mentya- 1 tsp
perengayam - lots
Wash Kotambari and allow it to dry. Spread the kotambari. Take approx as much Tamarind as the kotambari is (when spread on the table, both have to be vidi-vidi!!). The tamarind measurement is very important, otherwise it will turn out very sour.
Chop kotambari. Fill grinder with kotambari, green chilies, salt. Do not grind yet.
In a small kadai, add about 2 Tbsp oil. When hot add dhania, mentya and perengayam. After about a min turn off and. Pour this taalip oil into the mixer and grind. Carefully grind until it becomes a fine chutney like paste. Absolutely no water is added.
Will store like oorgai for years! :)
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