|1 tbsp Tamarind Paste||2 tsp Mustard Seeds||Til Oil|
|1/4 cup Rice||8-10 Chundakkai Vathal (OR)||Salt|
|1 cup Urad Dal||2-3 tsp Manthakkali Vathal|
|1 cup Whole Black Pepper|
|1/2 cup Chana Dal|
|7-8 Dry Red Chillies|
|1 tsp Turmeric|
|1 tsp Hing|
|2 tbsp Jaggery|
Roast the Rice, Urad Dal, Pepper, Chana Dal and Red Chillies in til oil until they lose their raw smell.
Towards the end of roasting, add curry leaves and hing.
Wet grind this mixture with about 1/2 cup of water into a medium thick paste.
Take an extract of the tamarind in about 4 cups of water. This has to be pretty concentrated.
In a kadhai, heat about 1 tbsp of Til Oil and let the mustard seeds splutter.
Add the vathals and hing and roast nicely until dark.
Add the tamarind water. This should cause some sizzling.
Add about 3-4 tbsp of the ground masala paste and bring to a boil. (about 5 mins)
Add salt, turmeric and jaggery and simmer for about 20 minutes.
Serve with hot rice and ghee.
This masala paste can be made and stored in an air tight container in the freezer for about a month.