Snacks

Method of Preparation :

Dry roast the peppercorns, bengal gram dal, coriander seeds, red chillies and grind to a smooth paste along with asafoetida and little water.

Heat 2 tbsp of oil in a deep bottomed pan, add the mustard seeds and allow to splutter. Add the tamarind paste and salt. Cover and simmer till the sour smell of tamarind disappears. Add the ground paste and 1 cup water and bring to a boil.

Simmer for 3-4 minutes and add 2 tbsp of oil and chopped curry leaves.