Anitha Jayaraman

I learnt this from my friend Bhuvana. Here goes her instructions-

• Using 2 spoons of oil, season the mustard seeds and asafoetedia powder.
• Highly concentrated tamarind water is required. Take 3-4 glasses and pour it to the seasoned items.
• Add full garlic (30-35 counts) to the mixture.
• Add turmeric powder to it.
• Add salt (as required)
• Let it boil.

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In another pan,

• Pour 2 spoons oil and add the following to it
• Toor dhal (4 tsp)
• Urad dhal (5 tsp)
• Whole pepper (3 tsp)
• Red chilli (5- 10 counts)
• Fry everything to golden brown.
• Add a bunch (medium quantity) of curry leaves and grind everything in a mixie.

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Add this mixed gravy to the other vessel in which the tamarind water is boiling. The complete mixture has to boil again for a while until you get the thick – semi solid consistency.

You can have it with Idly, dosa and also as a side dish to curd rice. I mix it with rice and eat it.