A fistful of sundakkaivathal A handful of moringa leaves A small-sized lemon or readymade tamarind paste 1 cup boiled tuvardal or arhardal A small piece of hing or asafoetida 1 tsp sambar powder 1/2 tsp turmeric powder 1 tsp rice flour (optional) 1 tsp oil for seasoning Mustard for tempering Curry leaves and salt to taste
Extract the tamarind juice. Add turmeric, hing, sambar powder and salt. Boil till the raw smell of tamarind goes. Now add the washed handful of moringa leaves, and wait for it to boil for a couple of minutes. Smash the boiled dal and add it to the sambar. If the sambar is slightly liquid, add rice flour to the boiled dal. This will help thicken the sambar. Once the liquid starts boiling, take it off the flame. Heat a little oil in a kadai and add the mustard seeds. Once it starts crackling, pour it into the sambar. Add curry leaves. Now shallow fry sundakkaivathal in a little oil. When it acquires a nice brown colour, take them out and add to the sambar.