Prep Time 20 minutes minutes
Cook Time 10 minutes minutes
Total Time 30 minutes minutes
1. Kashmiri chillies are lower on spice than the Byadge (Kumti) variety however if you wish you can deseed the chillies to tone down the spice even further. You can use a blend of the two said varieties too.
2. Depending on how old the tamarind is you can use 1-2 marble sized balls. Old stock of tamarind will be very deep (almost black) in colour and will be quite sour too. If you are using fresh stock then the colour would be pale/chocolate brown and you may need to use a little more. Use your judgement to decide how much you require.