Ingredients:

• A small ball of Tamarind
• 1/2 tsp – sambar powder (optional)
• Salt
• 1/4 tsp – asafetida
• Rice flour paste – Mix 1.5 tsp of Rice flour in some water to make a thick paste (optional)
• 1/2 tsp – grated Jaggery
• To roast in 1/2 tsp oil until golden brown:
• 2 tsp – Urad Dal
• 2 tsp – Channa dal
• 2 – Red Chillies
• Curry leaves, a few (about 8)
• 1 tsp – whole pepper
• Seasoning:
• 1 tsp – Mustard Seeds
• Curry leaves, a few
• 1/2 tsp – oil

Method:

1. Soak tamarind in 1 cup warm water.
2. Extract 2.5 cups of tamarind water.
3. Discard the tamarind.
4. Roast the spices. Cool and grind into a smooth paste adding some water.
5. In a pan, heat tamarind water with salt, hing, sambar powder, 1 cup water and boil for 12-15 minutes.
6. Add the ground spice paste and continue boiling for another 10 minutes.
7. If the mixture is not thick enough, add rice flour paste and stir continuously for a minute.
8. Add jaggery and stir.
9. Season with mustard seeds and curry leaves.
10. Serve hot with rice and ghee.
11. Recipe Courtesy: Indian Vegetarian Kitchen