Tamarind chutney: soaked tamarind in a water for 4 to 5 hours.

Squeeze the pulp from tamarind and strain it.

Heat the pulp in a pan. Add jaggery and stir and cook for 5 minutes or mixture becomes thick.

Then add black salt, cumin seed powder and red chilli powder. Mix well. Switch off the gas.

Let it cool down completely and store in air tight container.

Curd : whisk the curd till it becomes smooth. Add little salt, sugar and cumin seed powder. Mix well. Keep it in a refrigerator.

Vada: rinse the urad dal well and soak in a sufficient amount of water for 5 to 6 hours.

Drain and grind it in a grinder to a smooth batter. Add finely chopped green chilli, salt and cumin seeds. Mix well.

Take this batter in a mixing bowl. Add little water if required. Stir it for 2 to 3 minutes so that batter becomes more fluffy.

Heat the oil in a pan. When oil becomes medium hot add a spoonful of batter in the oil and fry till it becomes golden and crisp on both side. Drain it on tissue paper.

In another bowl take warm water. Add some salt in it.

Now soak the vada in a warm water for 15 minutes.

Take each vada from water press and remove the excess water.

Place the vada in serving bowl. Pour smooth curd over it. Then add tamarind chutney, sprinkle chat masala, red chilli powder, cumin seed powder and black salt over it.

Garnish with boondi, finely chopped coriander leaves and serve.