Ingredients:

• 2 tbsp – Oil
• 5 or 6 – Dry Red Chillies
• 1 tbsp – Mustard Seeds
• 1 tbsp – Fenugreek seeds
• Asafoetida
• 2 tbsp – Bengal Gram
• 1 tbsp – Urad Dal
• 2 tbsp – Sambar powder
• Curry leaves
• 2 cups – Extracted Tamarind water
• a bit of Jaggery
• Salt to taste

Method:

1. Heat oil in a pan, put asafoetida and dry red chilli.
2. Then add mustard seeds, fenugreek seed and let it splutter.
3. Add Bengal gram, urad dal, curry leaves and fry it till golden brown on a medium flame.
4. Add sambar powder. Without frying, quickly add tamarind water, a bit of jaggery and salt to it.
5. Let it boil till it becomes a little thick.
6. To make it more tasty, sprinkle a little fenugreek and turmeric powder over it.
7. Eat it with hot rice and roasted potato.

Recipe courtesy of Sify Bawarchi