Ingredients: (serves 3)
sambar powder - 2 tsp (refer recipe)
tamarind paste - 3 tsp
turmeric powder - a pinch
red chillies - 6 medium
salt - 1 tsp (adjust to taste)
oil - 2 tbsp
mustard seeds - 1/2 tsp
black gram - 1/2 tsp
bengal gram - 1/2 tsp
asafoetida - a pinch
dry turkey berry (sundaikkai) or dry Eurpean Black Nightshade (manathakkali) - 1 tbsp (or) one papad (appalam - broken into pieces)
Method:
Heat oil and add asafoetida, mustard seeds, black graml, bengal gram, crushed red chillies and the dry sundakkai/manathakkali/appalam. Fry for a few minutes. Then add sambar powder, turmeric powder and tamarind paste. Fry for a minute and add water and salt. Boil for a few minutes to a thick gravy.
