Soak the tamarind in some hot water for half hour. Add 4 cups of water to this and mix it well to make tamarind juice.
In little oil in a pan for tempering, add mustard seeds.
When the mustard seeds splutter, add the cumin seeds, curry leaves and chopped onions.
Add paste of ginger, garlic, coriander leaves and green chillies and sauté well.
Add pinch of hing, turmeric powder, black pepper pd, red chilli powder and pinch of garam masala and sauté in low flame.
Add one cup of tamarind juice, salt, pinch of sugar and bring it to a boil. Taste and adjust seasoning.
Boil well until the froth disappears and add one tsp of fresh grated coconut and mix well and simmer for 2 mins.
The Chincheche saar is ready to be served.