Preparation Method

• Heat a pan with Idhayam sesame oil.
• Temper red chillies, one teaspoon of mustard, and fenugreek.
• Allow it to cool.
• Pound it and keep aside.
• Dilute gram flour in water.
• Soak tamarind and extract the juice.
• Heat another pan with rest of the Idhayam sesame oil.
• Temper mustard, cumin seed, asafoetida curry leaves and green chillies.
• Flip the vegetables and fry.
• Pour required amount of water, add turmeric powder and salt.
• When the vegetables are half cooked, pour the tamarind extract.
• Add the pound spices.
• When the vegetables are done, add the powdered jaggery and diluted gram flour.
• Remove from fire.
• Garnish with coriander leaves and serve.