Tamarind : Big lemon size ( or use tamarind paste accordingly)
Gingely oil : 4 tsps
Mustard: 1 tsp
Red Chillies - 2 or 3
Mehti or vendayam or fenugreek seeds : 1 tsp
Tur dal or thuvaramparupu or redgram- 2 tsps
Omam or ajwain or tymol seeds : 1 tsp
Manathakkali vatral - 1 tsp (Sunberry) - (vatral = salted and sundried)
Sambar powder or red chillie powder : 2 tsps
Salt - 1 and a 1\2 tsps
Asafoetida powder - 1tsp
Groundnuts : half cup
Tapioca - sliced - 1 cup
Rice flour - 1 to 2 tsps
curry leaves for garnishing
1. Take a pressure pan.
2. Extract the pulp from tamarind apprx 2 to 21/2 cups.
3. Heat oil in a pressure pan, splutter mustards. Add red gram, chillies, mehthi or fenugreek seeds and fry till golden brown. Add groundnuts. Then add ajwain, asafoetida and vatral.
4.Add the sambar powder or red chillie powder and stir well till it becomes brown. Add asafoetida. Add the tapioca ( cut into medium pieces) and stir well till the sambar powder mixes well with the tapioca.. Then add salt. These additions take a few seconds only.
5.Then add the tamarind pulp or paste and stir well. Add the curry leaves.
6. Close the pressure pan. Put on the weight and wait for 3 to 4 whistles. Then open the pan and allow the flame to simmer till the gravy reduces well to become a little thick.
7. The option is to make a paste of rice flour and water and add it to the gravy to make it more thick .
