Cooking instructions

Mix sukku, pepper, cumin, toor dhal and fenugreek seeds, and roast for few minutes. Grind them with a little water in the mixer.

Extract the juice of tamarind. Add two cups of water to it, and stir in the ground mixture.

Add chilli powder and tumeric, and bring to a boil.

Garnish with a seasoning of mustard seeds, asafoetida, curry leaves, small onions and tomato. What you need

Dry Ginger(sukku) – 1 small piece

Pepper - 1 tea Spoon

Cumin - 1 tea spoon

Toor dhal - 1 tea spoon

Fenugreek seeds - 1/2 spoon

Tamarind - 25 grams

Red chilli powder – 2 teaspoons

Tumeric powder - 1 teaspoon

Salt - to taste

Cooking oil - 4 teaspoons

Small onion - 1

Tomato - 1

For Seasoning

Mustard seeds – 1 tsp

Asafoetida - a pinch

Curry leaves - a few

Cooking Instructions

Mix sukku, pepper, cumin, toor dhal and fenugreek seeds, and roast for few minutes.Grind them with a little water in the mixer.

Extract the juice of tamarind. Add two cups of water to it, and stir in the ground mixture. Add chilli powder and tumeric, and bring to a boil.

Garnish with a seasoning of mustard seeds, asafoetida, curry leaves, small onions and tomato.

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