1 Heat a deep vessel, add 3 cups of water, chopped tomatoes, tamarind extract, salt, turmeric pwd, few fresh curry leaves and pinch of jaggery and bring to a boil. Continue to boil for 3 mts. 2 Add the ground charu podi and mashed dal and cook for another 5 mts. 3 Heat oil in a pan, add mustard seeds and as they splutter, add red chili and curry leaves and stir fry for a few seconds. Add asafeotida and turn off heat. 4 Add this to the charu and combine. Turn off heat and place lid. Garnish with coriander leaves and serve with white rice and appadams. Preparation: 15-20 mts Serves 4-5 persons Cuisine: South Indian . 1 large tomato, chop into small pieces 1/4 tsp turmeric pwd tamarind, small lemon size, extract juice in half a cup of water 1/2 tsp jaggery (optional) 4-5 curry leaves salt to taste 3 cups water Roast and grind to a coarse powder: 1 tsp tur dal 2 tsps pepper corn/miriyalu/kali mirch 1 1/2 tsps coriander seeds/dhaniyalu/dhania pinch of methi/menthulu/fenugreek seeds 3/4 tsp cumin/jeera/jeelakara For seasoning/poppu/tadka: 1/2 tsp mustard seeds 1/4 tsp asafoetida/hing/inguva 1 dry red chilli, de-seed and tear few fresh curry leaves 1-2 tsps ghee or oil
