2 tbsp peppercorns
2 tsp fenugreek
3 Red chillies
½ tbsp Asafoetida
75 gram Tamarind
1 tbsp Bengal Dal
1 tsp Mustard seeds
1 tbsp coriander seeds
jaggery Lemon Size
Oil
Salt to taste
a few curry leaves
*Dry roast fenugreek and grind to fine powder. dont add oil for frying

Soak tamarind for 5 minutes in warm water. Dry roast and grind the following ingredients: Peppercorns, Red Chillies, Bengal gram Dal, Coriander seeds, with little water.

Heat oil in a Pan and add the mustard seeds and allow it to splutter then sprinkle Asafoetida. Sprinkle fenugreek powder over the mixture. Add the tamarind paste and salt. Cover, simmer and cook till the raw smell of tamarind goes off. Then add Jaggery, the ground paste, and little water and allow it to boil.

Simmer it for 5 minutes and finally add 2 tablespoons of oil and chopped Curry leaves. Serve with boiled rice.

Submitted by: Mithra