- Curry Leaves – a handful
- Thuvar Dhal – 2 tablespoon
- Bengal gram dhal – 1 teaspoon
- Red Chillies – 5
- Coriander seeds – 1 tablespoon
- Pepper – 2 teaspoon
- Coconut gratings – 2 tablespoon
- Tamarind – Lemon size
- Turmeric Powder – ½ teaspoon
- Asafotida Powder – ½ teaspoon
- Oil – 2 tablespoon
- Mustard – ½ teaspoon
- Fenugreek – ½ teaspoon
- Salt – 2 teaspoon or as per taste
Soak tamarind and salt in a cup of water and squeeze out the juice and make 2 cups of tamarind juice.
In a kadai put one teaspoon oil and fry thurvar dhal, bengal gram dhal, Pepper, coriander seeds and red chillies separately. Same kadai add the curry leaves and fry for a while. Remove. Mix fried dhals, chillies, coriander seeds, curry leaves and asafotida powder and grind to a fine powder. Grind coconut separately to a fine paste.
In a kadai put the remaining oil and when it is hot add mustard. When it pops up add fenugreek and fry till it turns golden yellow. (Fenugreek normally fry very past and if it is over fried, tastes very bitter). Add tamarind water along with turmeric powder and ground dhal powder. Stir well. Close with lid and bring to boil. When it starts boiling, add the coconut paste and add little water if necessary. Stir once again and let it cook in low flame till it thickens.
Note: Few Gralic flakes and sambar onions can also be added while seasoning.
Also See: Curry Leaves Kadalai Chutney, Curry Leaves Rice, Curry Leaves Powder