How to make Chintakaya Thokku

• Since we are using fresh tamarind, which is very juicy and has seeds that won't come out very easily, you got to mash them well to remove the seeds. This is usually done using the mortal and pestle. You can continue getting a smooth consistency by grinding it and also adding the methi seeds along with salt.
• Once the seeds are removed, you can further grind it smooth in a mixer or food processor. Then, the tamarind is stored along with the ground methi and salt for couple of days. Normally during the day, it is just left to dry in the shade.
• When it is dried for couple days, you can season it and store it.
• Grind the spices listed in the spice mix and keep it aside. This spices can be dry roasted and powdered.
• Heat a pan with cooking oil, pop the mustard, then add curry leaves along with the red chillies. Sauté well. Then, add the turmeric powder and then the ground spice mix.
• When you have sautéed for 5 mins, add the ground fresh tamarind chutney. Saute again for 5 mins. Adjust spice and salt. Spice can be adjusted by adding red chili powder. But, this can be done before serving too.