| • | Roast the tuvar dal, reddish chillies, coriander seeds, jeera and pepper, grind them.
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| • | Roast the garlic cloves and mix it with the ground paste, grind again.
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| • | Extract the tamarind juice and boil it with tomatoes and salt.
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| • | Combine a few cloves of stripped garlic with the mixture and bring in it to a boil.
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| • | Add the cooked tuvar dal, ground paste, and water to the desirable consistency and bring in it to a boil.
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| • | Once it is boiled, season with table mustard seed in ghee.
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| • | Now garnish with curry and coriander leaves and serve up hot.
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