Ingredients
TurDal - 1 tsp.
Channa Dal - 1 tsp.
Urad Dal - 1 tsp.
Coriander seeds - 2 tsp.
Asafetida - 2 pinches
Cumin - 1 tsp.
Dry Red Chilies - 6 nos.
Curry Leaves - 1 handful
Tamarind
Mustard seeds - 1/4 tsp.
Salt
Method
Heat a little oil in saucepan.
Saute the tur dal, channa dal, urad dal, coriander, asafetida, cumin and red chilies.
Add the curry leaves.
Grind all these to a paste in a mixer and keep aside.
Soak the tamarind in hot water for about 5 minutes and then repeatedly squeeze out as much juice out of it.
Mix the ground paste to the tamarind juice, add salt and let it boil till it becomes quite thick.
Fry some mustard seeds and add to the mixture.
Serve hot in small servings.
TurDal - 1 tsp.
Channa Dal - 1 tsp.
Urad Dal - 1 tsp.
Coriander seeds - 2 tsp.
Asafetida - 2 pinches
Cumin - 1 tsp.
Dry Red Chilies - 6 nos.
Curry Leaves - 1 handful
Tamarind
Mustard seeds - 1/4 tsp.
Salt
Method
Heat a little oil in saucepan.
Saute the tur dal, channa dal, urad dal, coriander, asafetida, cumin and red chilies.
Add the curry leaves.
Grind all these to a paste in a mixer and keep aside.
Soak the tamarind in hot water for about 5 minutes and then repeatedly squeeze out as much juice out of it.
Mix the ground paste to the tamarind juice, add salt and let it boil till it becomes quite thick.
Fry some mustard seeds and add to the mixture.
Serve hot in small servings.
