Accompaniment to Rice. Goes well with Paruppu Thogayal.
Soak some tamarind in warm water for half hour.
Urad Dal – 2 tsp
Peppercorn – 15 to 20
Red Chilli – 2 to 4
Asafetida/Hing
Curry Leaves – 5 -6
Roast in little oil.
Optional: Grandma and Mom adds: Add a little raw/frozen
grated coconut – 1-2 tbls
Grind everything in mixie to a nice paste.
Take the tamarind pulp in a vessel. Add water and let it boil till raw smell goes.
Add salt as needed. Add the ground mixture and let it boil and thicken.
[If needed thicken with a couple of tbsps of rice flour mixed in water and let it boil]
Optional: Temper: Mustard split in hot oil.
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