Ingredients :

Pigeon Pea – ½ padi

Ghee – 1 palam

Turmeric Powder – ⅛ palam

Red Chillies – ⅞ palam

Coriander Seeds – ½ palam

Pepper – ⅛ palam

Cumin Seeds – 1/16 palam

Fenugreek Seeds – ⅛ palam

Grated Coconut – 2½ palam

Cloves – ⅛ palam

Tamarind – 3 palam

Salt – 2¼ palam

Rice Flour – 1½ palam

For Seasoning :

Ghee – 1 palam

Red Chillies – ¼ palam

Mustard Seeds – ¼ palam

Asafoetida – 2 ku.a

Method :

1. Boil 4 Padis of water in a pot that has capacity to hold 6 paids. Add toor dal or pigeon pea, ghee, turmeric one by one and close the cover.

2. Fry red chillies in ghee or oil.

3. Fry coriander seeds, pepper, cumin seeds, fenugreek seeds, grated coconut, cloves (optional) separately in ghee or oil.

4. Add the fried chillies, mix well and grind it in the grinder. Dissolve tamarind in ¼ padi water and remove the seeds.

5. Add the ground mixture and the powdered salt to this and keep it on fire. After it boils, test the consistency of the curry.

6. If it is still watery, mix 1/8 padi water to rice flour. Dissolve it in water and pour it in the curry.

7. Then refer to recipe no. 22 to learn the seasoning method for seasoning. Dissolve asafoetida in water and pour it in the curry. Keep stirring.

8. After it boils, remove the vessel from fire.