Ingredients
1. 1 Cup of kollu paruppu cooked for 3 whistles. Add some extra water, so you have enough of the paruppu water for the rasam. Drain the water out into a separate
container and save. Leave a little bit of the water maybe 2-3 tbsp so the chutney is not too solidy.
2. 1/4 onion chopped roughly
3. 4 pods garlic
4. 2 red chillies
5. 1 tsp corriander seeds
6. 1/4 tsp cumin
7. 1/4" piece tamarind
Method
1. Saute 2 thru 7 in a little bit of oil, and pour it over the paruppu with salt.
2. Let it cool and blend it in rougly in food processor.
It should not be made into a smooth paste.