• tamarind-lemon size
  • 1 tea spoon jeera
  • 3 tea spoons toor dhal
  • 1 tea spoon black pepper
  • 3 cups water
  • salt to taste
  • 1 pinch turmeric powder
  • vegan mustard, coriander leaves,
  • 1 pinch asofoetida


Soak tamarind for 20 minutes and make a thick pulp out of it and dilute it to 2 cups. Coarse grind toor dhal , pepper , jeera ,coriander and curry leaves and add to tamarind water. Add asoefoetida and salt and bring it to boil for 3 minutes. season with mustard seeds, coriander and curry leaves. If required one tomato may be added. Use with rice or use as an appetizer.

Serves: 4