Instructions: For grinding:
Heat oil in a small pan.

Add coconut and roast till light brown.

Add all other ingredients except turmeric.

Stir-roast till aroma exudes.

Add turmeric. Stir and cool.

Powder fine. Keep aside.

To proceed:
Heat oil, add seeds, curry leaves, and whole chillies.

Allow to splutter, add asafoetida and onions.

Saute for 4 minutes. Add browned spices and stir-cook.

Add 1 1/2 cups water, tamarind pulp, salt, sugar and bring to boil.

Serve hot with plain hot steamed rice.

Making time: 30 minutes

Makes: 4 servings bowl

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