Ingredients

The following ingredients have 4 Servings
  • Manathakkali vathal - 3-4 tbsp
  • Tamarind - gooseberry sized ball
  • Sambhar Powder - 2 tbsp
  • Salt - as needed
  • For the seasoning
  • Sesame Oil - 3 tbsp
  • Mustard seeds - 1 tsp
  • Fenugreek seeds - 1/4 tsp
  • Channa dal - 2 tsp
  • Asafoetida - 1/8 tsp
  • Curry leaves - few

Instruction

  • Soak tamarind in about 1 cup of water for about 5 minutes. Extract its pulp. Add another cup of water and extract as much as tamarind juice as possible. Discard the remaining vein of the tamarind. Keep this tamarind juice ready.
  • Heat 2 tbsp oil in a kadai and add the mustard seeds. When it crackles, add the fenugreek seeds and channa dal.
  • Once the dal turns golden brown, add the asafoetida, dry red chillies and curry leaves.
  • Add the manathakkali vathal and fry for about half a minute.
  • Add the sambar powder and fry for another half a minute.
  • Now add the extracted tamarind juice and salt.
  • Cook on medium flame for about 15 minutes on medium flame. Reduce the flame to low and cook for another 15 minutes.
  • By now, the gravy would have thickened and oil would have separated. The gravy will thicken as it cools so maintain the gravy consistency accordingly.
  • Finally add the remaining 1 tbsp oil and some fresh curry leaves. Switch off.