Tomato – 2
Tamarind – a small lemon sized
Grinded dhal – 2 tsp (saved from the grinded paruppu usili)
RasamPodi – 2 tsp
Turmeric Powder – ½ tsp
Salt – as needed
Jeera – 1 tsp
Asafotedia / Hing – a pinch
Coriander leaves – few
Curry leaves - few
Curry Leaves - few
Asafoetida / Hing – generous pinch
Make the puree of the tomato and keep aside.
Soak the tamarind in a cup of warm water and extract the pulp from it.
Add the saved water from the cooked dhal, extracted pulp from tamarind, tomato puree in a vessel.
Add the grinded dhal saved form paruppu usili and rasam podi, roasted jeera powder, salt, curry leaves, coriander leaves and wait for one boil.
Now add 3 tsp pf mashed dhal and give it one more boil.
Now turn off the flame and add the tadka of the items listed under the section for section.