4) Now add chat masala, red chili powder and salt in tamarind pulp and mix well
together.
5) Tamarind chutney is ready.
Spicy Chutney:
1) Mix green chilies, garlic, ginger and salt in blender and grind coarsely.
Bhel
preparation:
1) Take murmura in a deep bowl, to that add farasan, add sev, add chopped onion,
tomatoes, add spicy chutney, coriander leaves, mix everything together really well.
2) Add tamarind chutney, some lemon juice, and mix well.
3) Transfer this mixture in serving plate. Top it up with chopped onion, tomatoes,
farsan, sev and tamarind chutney.
4) Serve immediately once it’s ready!
Tips:
1) Tamarind chutney stays good in refrigerator for 3 to 4 weeks. So you can prepare
this ahead of time and store it.
2) Murmura has a tendency to become soggy once it’s ready, so make sure to serve
it immediately once it’s ready to be served.
3) Always prepare Bhel in small batches.
4) Make a variation by adding chopped raw mango, boiled potatoes in the above dish.