Omam (Ajwain) – 2 tsp, cleaned
Mustard Seeds – 1/2 tsp
Tamarind Extract – 1 cup
Asafoetida Powder – a pinch
Sambar Powder – 1 tsp
Curry Leaves – few
Gingelly Oil – 1 tsp
Salt as per taste
1. Heat oil in a pan over medium flame.
2. Stir-fry the mustard seeds and omam.
3. Once the mustard seeds start to splutter, pour the tamarind extract.
4. Add sambar powder, salt, asafoetida powder and bring to a boil.
5. Remove from flame and add the curry leaves.
6. Serve hot with rice.