Ingredients
Tamarind – a gooseberry size
Mustard seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Asafoetida – a pinch
Garlic cloves crushed – 4 nos
Curry leaves
Dry red chillie halved – 2 nos
Tomato chopped – 1 no
Turmeric powder – 1/4 tsp
Salt as needed
Oil – 1 tbsp
Chopped coriander leaves – 1/4 cup
Water – 3 cups
2- Ingredients for grind
Chana dal – 2 tsp
Black pepper corns – 2 tsp
Coriander seeds – 1 tbsp
Cumin seeds – 1/2 tsp
Dry red chillies – 1 no
Oil – 1 tsp
Method
Roast and grind the 2 ingredients .
Soak tamarind in 1/2 cup of water and squeeze out the juice.
Heat oil in a thick bottomed pan, splutter mustard seeds, add cumin seeds. asafoetida , crushed garlic curry leaves and dry red chillies. cook for a few seconds. Add tamarind juice and chopped tomatoes. Cook for 5 minute in a low flame. Then add ground powder and turmeric powder stir well and cook for a minute. Add 3 cups of water and salt . Mix and bring it to boil in a low flame for 2 – 3 minutes. Turn off the flame transfer to a serving bowl and garnish with coriander leaves. Serve hot with rice.