Ingredients
Black Pepper Corns 2 Teaspoon
Cummin Seeds 2 Teaspoon
Lentils 1 Tablespoon
Dried Red Chillies 2 Piece
Asafoetida 1 Piece
Tamarind 1 Tablespoon
Mustard Seed 1 Teaspoon
Curry Leaves 5 Leaves
Oil 1 Tablespoon
Preparation Method
Toast the pepper, lentil, chillies, together in a pan till they become golden brown. Add cumin seeds and grind them together to a powder.
In a separate bowl, mix the tamarind paste (if not paste remove the pieces of taminind after 15 minutes in the water) in 4 cups of warm water. Add salt and Asafoetida, boil the water for a few minutes. Mix in the powder from above and boil for about 5 minutes.
