Ingredients:
- 2 Tbsp. oil
- 2 red chilies
- 1/3 c. dried vegetables
- 1/2 tsp. fenugreek
- 1/2 tsp. mustard seeds
- 2 tsp. sambar powder
- 1 tsp. chick peas
- 1/4 tsp. turmeric powder
- 1 tsp. curry leaves
- 1/2 tamarind, size of lime
- 1/2 tsp. asafoetida salt to taste
- 1 tsp. rice flour
Method:
- Soak tamarind in 1 cup of warm water for an hour and make 1 cup of concentrated tamarind juice by loosening the pulp.
- In a medium saucepan, over low heat, saute in 2 tbsp. oil the next 7 ingredients.
- When the mixture turns into a golden brown color, add tamarind juice, salt and sambar powder.
- Let it boil for 15-20 minutes. Mix 1 tsp. rice our in 2 tbsp. cold water and pour it into the curry.
- When the mixture comes to a full boil, remove from the heat and serve it hot with rice.
- NOTE: Any kind of dried vegetables can be used. But sundaikai and molathakkalikai are the 2 main dried vegetables can be bought in the Indian stores. You can also dry vegetables during summer in the sun.