Preparation time: 10 minutes
Cooking time: 15 ~ 20 minutes
Serves: 5 ~ 6
Sources: www.sarasyummybites.com
Ingredients:
Gooseberry size tamarind
Salt to taste
For Grinding:
5 red chillies or to taste
2 tsp pepper
2 tsp urad dhal
2 tsp gram dhal
1 tsp jeera
1 tsp hing
Few curry leaves
For Seasoning:
3 ~ 4 tbsp gingelly oil
1 tsp mustard seeds
1 tsp split urad dhal
Method:
Soak the tamarind in hot water, Squeeze thick juice from it (approx 2 ~ 3 tbsp).
Roast the grinding ingredients with 1 tsp of oil and grind it in to fine powder.
Combine fine powder, tamarind juice and salt with 3 ~ 4 cups of water in a mixing bowl.
Heat remaining oil in a pan, add seasoning ingredients to splutter, then add the mixed mixture to it.
When it starts boiling, lower the heat and allow the mixture to boil on a low heat.
When mixture reduces to half the volume, turn of the heat and serve with steamed rice and paruppu thogayal. This gravy is best for 2 to 3 days at room temperature.
