13 December 2012,22:18 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
25 minutes

Cooking Time :
35 minutes

Preparation Method :

  • Heat the oil in a large non-stick pan and fry the onion for about 3-5 minutes or until just golden.
  • Add the garlic and cook for about half a minute, then add in the tomato cook for 2-3 minutes.
  • Add in the coriander and sambar powders. Cook for 1 more minute and stir into the cooked curry.
  • Stir in the tamarind juice halfway through. Cook at least for 8-10 minutes. Adjust seasoning with salt and chilli.
  • Heat one teaspoon of oil in a small sauté pan and add the mustard seeds, curry leaves, peppercorns, chillies. When it pops add it into the cooked curry.
  • The curry should have the consistency of thin soup.
  • Serve hot with steamed rice.


  • 1 large onion sliced
  • 3 tomatoes cut into wedges
  • 1½ teaspoon coriander powder
  • Sambar powder to taste
  • Tamarind juice to taste
  • 1 teaspoon garlic paste
  • 2 teaspoon IDHAYAM  oil
  • Salt to taste


  • 1 teaspoon brown mustard seeds
  • 1 teaspoon IDHAYAM Sesame oil
  • 1 teaspoon black peppercorns
  • 2-3 small dried red chillies
  • Few fresh curry leaves

Curry, all cooked together

  • 2 fresh drumsticks, cut into 3 inch pieces and washed thoroughly
  • 200 grams aubergine, washed thoroughly and cut into small cubes
  • 100 grams split toovar dhal, picked over, washed, soaked, cooked and mashed
  • 2 small potatoes, washed thoroughly and cut into small cubes
  • 1 teaspoon turmeric powder
  • 750 ml cold water

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