Clean and chop the celery into ½ inch pieces
In a pan add oil
Once hot add in the mustard seeds and asafoetida.
After mustard seeds splutter, add Bengal Gram, Black Gram and curry leaves
Add red chilly and saute this for a min or two on slow until the dal is slightly roasted and starts turning brown.
Now add the celery and tamarind and saute this for 4-5 minutes until the celery starts turning a bit soft.
Now add the jaggery and mix everything.
Let this cool.
Add this in a blender jar, with salt and blend it to a smooth paste.