Ingredients:

• 4 cm round lump – Tamarind
• 1/3 cup – tomato, chopped
• 5 to 6 – dry Red Chillies
• 2 tsp – Coriander seeds
• 1 tsp – Cumin seeds
• 1/2 tsp – Black Peppercorns
• 1/2 tsp – Fenugreek
• 1/2 tsp – Asafoetida
• 1/2 cup – grated Coconut
• 1 tbsp – Jaggery powder
• salt to taste
• 2 tsp – oil
• For Seasoning:
• 1 tbsp – oil
• 1 tsp – Mustard Seeds
• few Curry leaves
• Coriander leaves to garnish

Method:

1. Soak tamarind in 1 cup of hot water for 15 mins. Squeeze and extract the juice.
2. Combine tamarind juice with tomato, add two cups of water and heat until Boiled.
3. Lower the flame and leave to simmer.
4. Meanwhile, heat the oil in a small fry pan.
5. Add red chillies, coriander, cumin, pepper, fenugreek and roast till fragrant.
6. Add asafoetida, mix well and remove from heat.
7. Grind the roasted ingredients with grated coconut to a smooth paste and add to the simmering tomato-tamarind mixture.
8. Add enough water to get a thin saaru. Add salt to taste.
9. Simmer for 3-4 more mins and remove from heat.
10. Heat oil for seasoning in a small fry pan.
11. Add mustard. When it splutters, add curry leaves.
12. Add the seasoning to the saaru.
13. Serve hot garnished with coriander leaves.