Thenu’s Kitchen

Adapted from an online recipe.

Roast the following in little bit of oil:
(They must turn golden brown)

1. 2Tbsp Toor dhal
2. 1tsp Chana dhal
3. 0.5tsp pepper corns
4. 2 red chillies
5. 15 curry leaves

• In a hot pan, add 2tsp oil and temper with mustard seeds, very little methi seeds
• Add 3 garlic pods (chopped into long thin slices) and fry until light brown
• Sprinkle very little water and add the fine ground powder
• Add a pinch of turmeric and salt per taste
• Adding a little water prevents the spices from burning
• Add Tamarind juice
• Bring them to a boil
• Adjust the salt and add jaggery to balance any bitterness
• Optionally add 1 tbsp coconut paste
• Bring the mixture to a boil again.
• Garnish with curry leaves and serve hot with rice