Groundnut -1 cup
Broken black gram dal - 1tbs
Tamarind - Puli - lemon size
Mustard - 1 tsp
Salt to taste
Oil - For tempering
Asafoetida - a pinch
Curry leaves -a handful
Dry fry ground nuts in a pan and remove skin. Keep it aside.
Heat a table spoon of oil in a pan, fry red chillies, ulutham paruppu,
tamarind, Asafoetida and add this content to ground nut,
add little salt and grind it to a paste.
Temper mustard seeds , red chillies and Curry leaves add to it.
This can be served as side dish for Idly, dosa, Pongal and Upma.