Course : Indian Serves: 1 Print a Recipe Card

2 tablespoons oil -- preferably sesame oil (to 3 tbsp)

1/2 teaspoon venthayam -- (fenugreek)

1/2 teaspoon kaduku -- (mustard)

1 teaspoon kadalai paruppu -- (channa dal) - (to 2 tsp)

1 handful manathakkali -- (or)

cundaikai -- (or)

kathirikai vatral

(sundried small eggplant) -- (or)

oranguthol vatral

(sun-dried tangerine peel) -- (or)

an appropriate mixture of the above

4 dried red chile pepper -- (to 5)

2 strands karuvepilai -- (curry leaves)

2 teaspoons sambhaar powder

1 1/2 teaspoons tamarind paste dissolved thoroughly in

8 cups of water

1/3 cup peanuts -- (instead of vatral), optional

1/8 piece two appalams -- (instead of vatral), optional

5 fresh vendaikai -- (okra), (to 6), optional

-- cut to about an inch length

1/2 onion -- cut to

1 inch long x

1/10 inch wide, optional (instead of vatral)

5 karanai kizhangu -- boiled and peeled (to 6), optional (instead of vatral)