This is my first recipe in the blog.The reason behind choosing this as my first recipe here is, its simplicity,its unique and easy to make and enjoy with many dishes like, idly,dosa,wada also with chapathis(This can be applied on chapathis as a paste and can enjoy as a chapathi roll, which I do generally.)This recipe I took from my mother-in-law's cookbook.Hope you will all like and enjoy it too.On that day we enjoyed with wada as you can see in the picture above.

Main recipe
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Ingredients used:
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10 to 12 dry red chillies(endu nirapakayalu)
1/2 the size of small lime tamarind(chinthapandu)(washed and Soaked in small amount of warm water for few minutes)
2 tsp chenna besan (thine chenagapappu pindi)
1 tsp fresh or dry coconut powder(kobbari podi)
1/2 onion cut in into thick cubes
Salt (as required)
Water (as required)

For Seasoning
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1/2 tsp mustard seeds(or as required)
1/4 tsp cumin seeds(optional)
5 to 6 curry leaves
required oil for seasoning(use very little,not much required for this recipe)

Method
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1. Roast red chillies for 2 to 3 min in low heat(pachi vasana raakunda)
2. Wait to cool down
3. Add coconut powder,chenna besan,onion,tamarind (along with soaked water)and salt to the redchillies in a blender(or grinder what ever you choose to use).
4. Make a fine paste of all above ingredients by adding more water if you want it to be thin paste or else ramarind soaked water will be enough.
5.Finally add the seasoning to this paste.




Note: Number of red chillies can be vary according to your taste.That is if you want more spicy , increase the number or else decrease by one or two, which will do.