1 ½ cups of cherries pitted and split in half
1 Green bell pepper diced (Optional)
1 tablespoon raisins (Optional)
1 tablespoon urad daal
1 tablespoon white sesame seeds
½ teaspoon cumin
1 tablespoon coconut
½ teaspoon fenugreek seeds
4 dry red chillies
1 small lime size ball of tamarind juice extracted
1 inch piece of jaggery
1 tablespoon oil
¼ teaspoon mustard
Few curry leaves
A pinch of Asofotedia
Dry roast urad daal, sesame seeds, cumin, fenugreek seeds and red chillies separately. Once they are cool. Grind with water (1 cup) and set aside.
In a heavy bottom pan, add cherries, bell pepper and raisins with tamarind pulp. When the liquid is almost ready to boil, add the ground mixture, jaggery and salt as per taste. Switch of the heat when you see the first signs of boiling. This is to maintain the texture of cherries, else they become mushy.
Temper with oil, mustard, curry leaves and asofotedia.
Serve with hot rice and papad