INGREDIENTS:

3-4 curry leaf sprigs
2 tsp toovar dal
3 tsp coriander seeds
½ tsp jeera
½ tsp fenugreek seeds
12 pepper corns
3 red chillies
a small bit of asafoetida
salt to taste
1 tbsp coconut gratings
1 tamarind lump (marble size)
1 piece of gur
2 tbsps oil
2 pinches mustard seeds
1 bunch of coriander leaves

DIRECTIONS:

Take 1 tsp oil in pan.
Roast fenugreek, jeera, pepper, red chillies, asafoetida, curry leaves and coconut gratings with oil, till it turns brown.
Grind roasted ingredients with tamarind smoothly.
Shift masala to a vessel. Put water, as much as desired.
Combine gur and salt to taste. Cook. Bring to boil.
Season with mustard and curry leaves in oil.
Put chopped coriander leaves and cover vessel.

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