Ingredients :

Tamarind -½ palam

Salt -¼ palam

Red Chillies -⅛ palam

Ghee -½ palam

Black Gram -½ palam

For Seasoning :

Ghee -½ palam

Red Chillies -⅛ palam

Black Gram -¼ palam

Mustard -⅛ palam

Asafoetida -2 ku.a

Method:

1. Add tamarind to ½ padi pure water and dissolve it. Put this in a lead coated vessel and remove the seeds from the tamarind.

2. Add salt to it. Fry separately red chillies, black gram, pepper, curry leaves in ghee. Then sprinkle water and grind it smoothly.

3. Add it to the tamarind pulp and boil it. After it thickens, use recipe no.22 seasoning method to season this dish.

4. Dissolve asafoetida in one-rupee coin size water and pour it in the curry.