1. Soak tamarind in water and extract moderate thick pulp.
2. In 1 tsp oil fry jeera, pepper and garlic until garlic turns light brown and jeera splutters.
3. Cool and grind the mixture with tomato in a blender.
4. Boil the tamarind extract with turmeric powder, sambar podi and hing and salt.
5. Pour the ground mixture and bring to a boil.
6. Now add the diluted dal and boil again. (add a little sugar to if spicy is not prefered).
7. Season with spluttered mustard seeds (and /or jeera) and curry leaves in ghee.
8. Garnish with coriander leaves at the end.

Making Time: 25 minutes.

Serves: 4 persons.

Shelflife: 1 day ( if refrigerated, can be used for 2 days).

Note: Those who do not have sambar powder include 2 tsps of dhania (coriander seeds), 1 tsp toor dhal when frying garlic and jeera etc. Again sugar is optional for those who avoid spicy foods.

Click here to know all about Tamil Nadu cuisines- Introduction To Tamil Nadu Cuisines And Recipes.