INGREDIENTS: Avalu (mustard), Cumin (jeera), Urad dal (vudhipappu), Chenna dal (bengal gram), Oil, Salt, Red chillies, Turmeric, Curry leaves, Coriander, Tamarind, Peanuts (groundnuts)
, Garlic cloves, Tindora (dondakaya)



PREPARATION:
  • Place frying pan or kadai on flame

  • Heat 4 spoons of oil

  • Add mustard, cumin, urad and chenna dals

  • Let them all splutter

  • Add curry leaves, tindora (cut into slices), little salt and turmeric

  • Mix well , sprinkle little water and close the lid

  • Cook till soft and keep on stirring in middle

  • In a mixy jar, add roasted peanuts, red chillies, garlic cloves, salt, tamarind and grind to fine paste

  • Add this into the frying pan and mix well

  • Adjurst with slat and chilly powder if required

  • Dish out and garnish with coriander

  • Goes well with rice, chapathis..

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