If using shallots, soak it in warm water, peel after 10 mins.

If using Drumsticks in place of shallots, peel lightly and cut into 2 inch pieces

If using ONLY SUndakkai VATHAL, fry them 2 tablespoon of sesame oil and keep aside

Wash and soak tamarind in 1.5 cups hot water for 15 mins, extract the thick juice and keep aside.

If using tamarind paste, see Tips and tricks for more details.

In a deep bottomed pan, add 1 teaspoon of oil. Roast all the ingredients for the spice powder one by one till golden brown.

Cool this mixture thoroughly and powder it fine

In the same pan, add ¾ of the remaining Sesame oil, temper with the tempering ingredients,

Once mustard stops spluttering and the toor dal turns golden brown, add the shallots

Fry on medium flame for 4-5 mins till the shallots turn translucent . Remove the mixture to a plate

In the same pan, add the tamarind extract with a pinch of turmeric and salt.

Let the rawness of the tamarind go off, now add the freshly ground spice powder

Let it simmer till slightly thick.

Adjust salt and add the jaggery at this stage

Then add the sautéed shallots, fried vathal (from the prep work above) and let it simmer for 10-12 mins till oil begins to leave the sides

If using rice flour instead of rice grains, make a slurry with little water and add it to the gravy BEFORE adding the shallots.

The gravy thickens with time

Serve with hot steaming rice, appalam and any side dish of your choice. Best combo is with Usli and Curd rice!