Braise crushed masalas and seeds in oil. Remove and let it cool a little. Add garlic. Boil vinegar and tamerind and salt together till thick. Let the vinegar cool and add to the garlic. Add some curry leaves. Bottle, seal tight and let it soak. Enjoy!
Editor's Note: Here is a Wikipedia entry on cooking weights and measures, with some conversion charts that may be helpful. There are also several other conversion websites online:
Dorty, I just love the recipes that you post. My husband and I really enjoy Indian curries and chutneys. We come from Durban, so need I say more! Tamarind is not so easy to obtain in Harrismith, so will wait until I make a trip to Dbn to buy some. Keep the recipes rolling. They are so delicious! Carolyn SA
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