Ingredients :
Tamarind - lemon sized ball
Sambar powder - 2 tbsp
Sesame seed oil - 3 tbsp
Sundakkai vathal - 3 tbsp
Curry leaves - little
Mustard - 1 tsp
Fenugreek - 1/2 tsp
Red chilli - 2
Asafoetida/Hing- 1/4 tsp
Salt as required
Preparation Method:
Soak tamarind in approximately 3 1/2 cups of warm water and extract thick juice.Throw the pulp.Heat oil (use only sesame seed oil for authentic taste ) in a heavy bottomed kadai /pan, add mustard seeds, when they splutter, add fenugreek seeds, hing, dry red chilli , curry leaves and sundakkai vathal.Saute for a few minutes, then add tamarind extract, sambar powder and salt required .Let it boil till the raw smell of the tamarind goes and the gravy reaches a saucy consistency.
Tamarind - lemon sized ball
Sambar powder - 2 tbsp
Sesame seed oil - 3 tbsp
Sundakkai vathal - 3 tbsp
Curry leaves - little
Mustard - 1 tsp
Fenugreek - 1/2 tsp
Red chilli - 2
Asafoetida/Hing- 1/4 tsp
Salt as required
Preparation Method:
Soak tamarind in approximately 3 1/2 cups of warm water and extract thick juice.Throw the pulp.Heat oil (use only sesame seed oil for authentic taste ) in a heavy bottomed kadai /pan, add mustard seeds, when they splutter, add fenugreek seeds, hing, dry red chilli , curry leaves and sundakkai vathal.Saute for a few minutes, then add tamarind extract, sambar powder and salt required .Let it boil till the raw smell of the tamarind goes and the gravy reaches a saucy consistency.
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