Ingredients:

• Tamarind – a Lemon size
• Salt – to taste
• Turmeric powder – a pinch
• Curry leaves – few
• Gingili oil – 2 tbsp
• Mustard – 1/2 tsp
• Fenugreek – 1/4 tsp.
• Red gram dal – 1/2 tsp
• Asafoetida powder – a small pinch
• Small Onion – a handful
• To roast and powder:
• 3 tsp – Coriander seeds
• 1/2 tsp – black pepper seeds
• 1/2 tsp – Cumin seeds
• 1.5 tsp – Channa dhal
• 7 – dry Red Chillies

Method:

1. Soak the tamarind in enough warm water, to get about 400 ml of the extract.
2. Heat oil in a thick bottom vessel.
3. Splutter mustard seeds, add fenugreek and red gram dal.
4. Add the cut onions and saute for 2 minutes in low fire.
5. Add the ground masala powder, fry for a minute. Add the tamarind juice, salt, turmeric powder, asafoetida and allow to boil for a long time so that the curry will be reduced to half the quantity.
6. Add curry leaves and serve.

Recipe courtesy of Chithra