Ingredients :

Tamarind -1½ palam

Green Chillies -1½ palam

Sukkankai -8 palam

Cooked Pigeon Pea -1½ palam

Black Gram – ½ palam

Cleaned Sesame Seeds – ½ palam

Green Chillies -1½ palam

Red Chillies – ⅛ palam

Grated Coconut – ¼ palam

Method :

1. Add tamarind to pure water ½ padi in a coated vessel. Fry separately in ghee or oil black gram, cleaned sesame seeds, pepper, chillies, grated coconut. Mix this with the tamarind pulp and keep it on fire and boil it.

2. Add pepper to the mixture. Cut green chillies into small pieces and fry it in the ghee and put it in the curry.

3. Add cooked toor dal to the curry. Instead of vathal, add sukkankai after removing the skin.