Tamarind - size of a medium orange
Methi seeds - 1 tsp
Red chillies - 10-12 ( or to taste)
Hing - 1 heaped tsp
Urad dhal - 1 tbsp
Whole black channa (small size) - ¼ cup – can substitute gram dhal
Mustard seeds - 2 tsp
Groundnuts - 2 tbsp ( optional)
Salt, haldi
Gingelly oil - 4 tbsp
To tamarind add 1 cup of warm water, take a thick extract & strain.
Soak dhals for 1 hr & drain completely.
Cut chillies into small pieces.
Lightly dry roast methi seeds & powder with hing.
Heat 2 tbsp oil in a heavy vessel, temper mustard seeds & red chillies first.
Then add dhals & fry till they become dry, add haldi, salt & tamarind extract.
Boil the mixture on a medium flame.
When the “ sauce consistency “ is reached, add methi-hing powder, mix & remove.
Heat the remaining oil, add groundnuts & add to the above.
If you add 4 tbsp oil in the beginning, the mixture will splash all over, when boiling.
So I always add half the oil, after removing from the flame.
When mixing with rice, add fresh curry leaves (raw) for a good flavour & some extra raw oil.
A little extra salt, if required may be added.
I usually crush the red chillies with hand when mixing with rice & throw away so that there may not be many red chillies to pick out, while serving – ofcourse, this, again is personal preference.
This amount is sufficient for ½ kg rice.
This can be used for sevai, rice sticks, aval etc.