Sambar powder - 2 tsp Tamarind paste - 3 tsp Turmeric powder - a pinch Red chillies - 6 medium Salt - 1 tsp (adjust to taste) Oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Channa dal - 1/2 tsp Asafoetida - a pinch Dry turkey berry (sundaikkai) or dry Eurpean Black Nightshade (manathakkali) - 1 tbsp (or) one papad (appalam - broken into pieces)
Heat oil and add asafoetida, mustard seeds, urad dal, channa dal, crushed red chillies and the dry sundakkai/manathakkali/appalam. Fry for a few minutes. Then add sambar powder, turmeric powder and tamarind paste. Fry for a minute and add water and salt. Boil for a few minutes to a thick gravy.