Ingredients :

Tamarind – 1½ palam

Black Gram – ½ palam

Cleaned Sesame Seeds – ½ palam

Pepper – ½ palam

Red Chillies – ⅛ palam

Grated Coconut – ¼ palam

Salt – ¾ palam

Vathal – ½ palam

Ghee – 1½ palam

Bengal Gram Flour – 1 palam

For Seasoning :

Ghee – ½ palam

Red Chillies – ⅛ palam

Mustard Seeds – ¼ palam

Black Gram – ¼ palam

Asafoetida – 2 ku.a

Method :

1. Vathals can be done with brinjal, bitter gourd, colocasia, clustered beans, turkey berry, black nightshade (wonder cherry) can be used.

2. Dissolve tamarind in ½ padi water in a coated vessel and remove the seeds.

3. Fry separately in ghee or oil black gram, cleaned sesame seed, pepper, chillies, grated coconut. Mix this with the tamarind pulp and keep it on fire and boil it.

4. Boil 2 ladleful of pigeon pea and salt to the boiling mixture. Add any type of vathal and fry it in ghee and add it to the boiling curry.

5. Press and stir it with a heavy ladle. Mix water ¼ padi to bengal gram flour and put it in the curry.

6. After it boils once, refer to the seasoning method of recipe no. 22nd (Seasoning Recipe) to season the dish.