1tspTamarind Extract/Pulp(from small ball of Tamarind)
Salt as needed
Water as needed
In a thick bottomed pan, heat oil. Add mustard seeds, cumin seeds, urad dal and chana dal. As they begin to splutter and turn golden brown, add asafoetida and finely chopped garlic. Fry for few seconds.
Add finely chopped onions and fry until translucent.
Next add turmeric powder, sambar powder and fry for 2-3 mins.
Meanwhile thoroughly wash curry leaves 2-3 times, drain off extra water and put them in a blender.
Grind into a smooth paste by adding little water.
Add this ground curry leaf paste to the cooked onions.
Let this gravy boil on low flame until the raw smell of the curry leaves is gone.
Add salt as needed along with tamarind extract or tamarind water. Mix well.
Again boil the gravy for another 10-12 mins on low flame. As the oil oozes out from the edges, remove from heat.
Serve hot with rice and ghee/sesame oil and a side of fryums. Store in an airtight container in the fridge for longer shelf life.