2tablespoonBengal gram / Kadala paruppu / chana dal
6eachDry Red chillilong
6eachSambar onions / pearl onion / china vengayamor just use 1/2 cup regular red onion
1/4cupTomatochopped
1/2cupFresh Grated Coconut
1teaspoonTamarind extractor 1 marble size soaked in water
1/2teaspoonSalt preferably kosher/ crystal salt
1tablespoonOil
1/4cupWater
Ingredients for tempering
2teaspoonsOIl
1eachDry red chili
1/2teaspoonMustard seeds
1/2teaspoonSplit black gram
6leavesCurry leaves
Instructions
Heat oil in a pan… first fry the bengal gram until golden and then add dry red chilli, followed by the sambar onion. Fry the onion till becomes translucent. Then add the tomatoes, tamarind & coconut and fry for few minutes.
Lett this mixture cool completely.
Grind the mixture with salt and water to make a fine paste.
Heat oil in a pan, splutter mustard seeds, split black gram, dry red chilli and finally curry leaves.