Mirsange Gatti (Spicy- Tangy Dip)

Mirsange Gatti is a very popular Mangalorean dish. I got addicted to it after I ate it at my aunt's place. Generally I don't like anything spicy but this even though spicy, I liked it a lot. Try making this wonderful dip and I'm sure you will love it. The best part is, it can be stored for more than a month.

Ingredients:

• Dry red chilli- 15-20
• Tamarind- A big piece
• Jaggery- 1 Tbsp
• Garlic pods, large- 3
• Salt- To taste
• Coconut oil- 1 Tbsp

All the ingredients mentioned above, is to taste. You can vary accordingly to your level of spiciness, tanginess and sweetness.

Procedure:

Roast the dry red chilis in few drops of oil, for 30- 45 seconds.

Grind all the ingredients along with little water except oil, to get a fine paste. Give a taste test and add more tamarind or jaggery or salt, if required. Add more water, if required. The final consistency should be a thick paste. Once done, transfer it to a bowl and drizzle coconut oil. Mix it well. Mirsange Gatti is ready!!

Serve it along with dosa, undi, shevai etc. Above measurement serves four people. This remains good for a month, if refrigerated.