Tamarind seed oil is the oil made from the kernel of tamarind seeds. Chillies, curry leaves, coconut, mustard seeds, turmeric, tamarind, and asafoetida are all frequently used. It involves stewing mustard greens with tamarind, dried chillies and leftover meat on the bone. The gravy base is usually Onions, Tomato, Coriander, Tamarind, and Coconut. Tamarind ("Tamarindus indica") is sometimes confused with "Manila tamarind" ("Pithecellobium dulce"). A combination of coriander and tamarind chutneys is often used as garnish. Kachoris are often served with a chutney made from tamarind, mint, or coriander. These may include sugar, salt, garlic, tamarind, onion or ginger. It is made of puffed rice, vegetables and a tangy tamarind sauce. The taste is sweet and syrupy with hints of balsamic vinegar or tamarind. It is taken with sambar (lentil chowder) or Kuzhambu (spicy gravy flavored with tamarind extracts). The sweet and sour ingredients such as tamarind and lemon juice/vinegar is added later. Generous use of chili and tamarind make the dishes tangy and hot. Some consist of wheat, barley, rice, tamarind, eggplant, and cucumber. Hence, tarnished copper utensils are cleaned with tamarind or lime, another acidic fruit.