This Chettinadu recipe actually consists of green chillies but I used fresh red chillies.
Fresh Red Chillies - 300 gm
Garlic Cloves - 12
Tomatoes - 5 (chopped)
Tamarind - medium lemon size
Red Chilli Powder - 1/2 tsp
Mustard Seeds - 1/4 tsp
Urad Dal - 1/4 tsp
Asafoetida - 2 pinches
Salt (to taste)
Cut each red chilli into 8 pieces.
Chop the garlic cloves into BIG pieces.
Soak the tamarind in 1/3 cup of water and extract the juice.
Heat the sesame oil in a pan and add mustard seeds & urad dal.
When the mustard seeds crackle, add the garlic cloves and fry till it becomes golden-brown.
Add the red chilli pieces and fry them for at least 5 minutes medium-low flame.
Now add the tomatoes and saute them till they become mushy.
Add the red chillies & salt and mix them.
Add the tamarind juice and asafoetida.
Cook the mixture till it becomes as thick as a gravy.
Remove the mixture from the heat.
Keep it in the refrigerator after it cools down.
Best served with curd rice.