Ingredients :

Ghee or Oil – veesam 1/16 palam

Turmeric Powder – veesam 1/16 palam

Pigeon Pea – ¼ padi

Tamarind – 1½ palam

Fenugreek – ¼ r.e

Salt – 1¼ palam

Rice Flour – ¼ palam

Red Chillies – ⅜ palam

Curry Leaves – ¼ palam

For Seasoning :

Ghee or Oil – ¼ palam

Red Chillies – ⅛ palam

Mustard Seeds – ⅛ palam

Method:

1. Boil 2 padis of water in a lead coated vessel and add ghee or oil and turmeric powder to it.
2. Add toor dal or pigeon pea to the boiling water and cover the lid. When the dal is cooked well, add water 1/8 padi.

3. Squeeze the juice of tamarind, remove the seeds and mix it with the dal. Fry the fenugreek separately in oil until it is brown.

4. Powder and put this in the curry. Then add rice flour after dissolving it in 1 veesam padi water.

5. Fry the red chillies in oil till dark brown and squeeze it in the curry. Add curry leaves after frying in the fire.

6. Immediately add ghee or oil, red chillies and mustard and refer to recipe no. 22 (seasoning recipe) for seasoning method for seasoning.