Ingredients
|
For 4
|
For 100
|
Water
|
600 ml
|
14.75ltr
|
Coriander
|
10gms
|
225gms
|
Cumin
|
a pinch
|
15gms
|
Pepper corns
|
6
|
15gms
|
Mustard seeds
|
a pinch
|
10gms
|
Garlic
|
6 flacks
|
10gms
|
Tomatoes (optional)
|
6 (about)
|
1kg
|
Onions (small)
|
4
|
60gms
|
Asafoetida
|
a pinch
|
10gms
|
Tamarind
|
10gms
|
225gms
|
Salt
|
to taste
|
100gms
|
For Tempering
|
||
Oil
|
15ml
|
200ml
|
Curry leaves
|
1 spring
|
1 bunch
|
Red chillies
|
1 – 2
|
10gms
|
Onions (small)
|
1
|
10gms
|
Roast asafoetida, cumin, peppercorns, garlic, onions and
coriander. Crush. Soak tamarind in a little hot water. Squeeze and mix in the
water. Add crushed ingredients and tomatoes, if desired. Add salt to taste and
simmer for 10 minutes. Strain. Heat oil in another pan. Add sliced (small)
onions, curry leaves and whole red chilli. Fry for a minute or two. Add pepper
water. Bring to boil and remove.
