Lemon sized tamarind
1 tsp – rice flour
1 tbsp – tur dal
4 tbsp – vathal – either Manathakkali or Sundakkai (Vathal means dreid in sun)
Salt to taste
1 tsp – jaggery
1 tsp – mustard seeds
1 tsp – methi seeds
Asafoteida, a pinch
1 tbsp – gingelly oil
1 tbsp – sambar powder
Heat oil in a kadai and add methi seeds; once red add mustard seeds.
When mustard splutters, add the tur dal and fry untill it turns red.
Add vathal and fry for a few minutes
Now add sambar powder, fry again for a minute.
Stir in the asafotida/curry leaves, rice flour and pour a glass of water and add salt.
When water boils, add the extracted tamarind juice (which should be thick as a pulp) and allow it to boil.
When tur dal is cooked, and oil is floating at the top, add jaggery and switch off the stove now.
Stir before serving.