2 teaspoons pulses
2 teaspoons split horse beans
2 teaspoons black pepper (or to taste)
6 red chilies (or to taste)
1 teaspoon grated coconut (dry)
2 pinches Asafetida
about 15 leaves curry leaves
salt - to taste
a small lemon sized ball tamarind
1/2 teaspoon turmeric
1/2 teaspoon rice
Grind slight coarsely all the ingredients except tamarind to make a thick paste.
Then squeeze tamarind in water and make up to 2 glasses of the tamarind water, and throw away the residual tamarind. Then heat it and add the above coarsely ground paste. Bring to a boil.
Garnish with grated curry leaves and serve with rice, chapattis, bread, etc.