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
1) Dry roast the peppercorns, bengal gram dal, coriander seeds, red chillies and grind them to a smooth paste along with asafoetida and little water.
2)Heat oil in a kadai and add the mustard seeds and allow it to splutter.
3)Add the tamarind paste and salt. Cover, simmer and cook till the raw smell of tamarind disappears.
4)Then add the ground paste and a cup water and allow it to boil.
5)Simmer it for 3-4 minutes and finally add 2 tbsp of oil and chopped curry leaves.
This gravy has a little bitter taste.