Ingredients:

Tamarind -Big lemon size

fenugreek – 1 tsp

Chilli powder -2 tsp

turmeric powder – a pinch

Urad dhal -1 tsp

Toor dhal – 1 tsp

mustard – 1 tsp

Gingely oil – 5 tsp

salt – to taste

asafoetida – a pinch

curry leaves- to garnish

Onion – 1 big (small – 10)

vendaikay – 5 nos. (either onion alone or with lady’s finger or can use the dried vetral that is traditionally used like sundaikai or manathakkali vetral)

Method:

1.  Soak the tamarind and extract the juice adding water.

2. Take a tawa and add 5 tsp oil and add mustard, toor  and urad dhal to it.

3. Now add fenugreek and chopped onions and lady’s finger.

4. Let the Onion and ladysfinger get cooked

for few mins.

5. Now add the tamarind juice to the tawa and add turmeric powder, asafoetida, chilli powder and salt.

6. Let them boil till the raw flavour of tamarind fades and oil suspends on the top.

7. Add curry leaves to garnish and serve with rice.

Note: If you want, you can add a bit of jaggery(after step 6) to enhance the taste.

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