Ingredients -

Peppercorns - 1 1/2 tbsp
Bengal gram dal - 1 1/2 tbsp
Coriander seeds - 1 tbsp
Red chillies - 4
Tamarind pulp - 2 1/2 tbsp
Mustard seeds - 1 tsp
Asafoetida
Oil
Salt - To taste
A few Curry leaves

Method -

- Dry roast the peppercorns, bengal gram dal, coriander seeds, red chillies and grind them to a smooth paste along with asafoetida and little wate

- Heat oil in a kadai and add the mustard seeds and allow it to splutter.

- Add the tamarind paste and salt. Cover, simmer and cook till the raw smell of tamarind disappears.

- Then add the ground paste and a cup water and allow it to boil.

- Simmer it for 3-4 minutes and finally add 2 tbsp of oil and chopped curry leaves