Ingredients
Serves: 4
Preparation Time: 10 minutes
Cooking Time: 20 minutes
4 tablespoons Oil (I Used Gingelly oil)
4 teaspoon Tamarind pulp
2 cups Water
2 cups Shallots, chopped
8-10 Curry Leaves
1 teaspoon Coriander Seeds
3 teaspoon Cumin Seeds
1 teaspoon Mustard Seeds
1 teaspoon Split Black Gram
1 teaspoon Fenugreek Seeds
A pinch of Turmeric Powder
1 teaspoon Red Chilly Powder
5 to 8 pods Garlic, peeled
Preparation
