12 March 2013,03:11 by

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Serves :

Preparation Time :
5 minutes

Cooking Time :
10 minutes

Preparation Method :

  • Heat the sesame oil and add mustard seeds, fenugeek, Toor dhal and finally curry leaves.
  • When dhal turns golden brown, add sliced onion and fry till it becomes soft.
  • Now pour the tamarind extract to the onion.
  • Add salt, sambar powder, hing and let it boil for 15 minutes.
  • Mix rice flour in 1 table spoon of water and make it as a thick paste.
  • Add this paste to the gravy and stir regularly until the mixture becomes thick.
  • It can be served with Rice and pappad.


  • 1 large size onion, sliced
  • 3 tablespoon of Cooking oil
  • 1 tablespoon of mustard seeds
  • 1 tablespoon of fenugreek seeds
  • 1 tablespoon of Toor dhal
  • 10 curry leaves
  • 3 tablespoon of sambar powder
  • ΒΌ tablespoon of hing
  • 600 grams of tamarind extract from tamarind, soaked in water for about 10-15 minutes
  • 1 tablespoon of rice flour

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