2 tablespoons oil -- preferably sesame oil (to 3 tbsp) |
1/2 teaspoon venthayam -- (fenugreek) |
1/2 teaspoon kaduku -- (mustard) |
1 teaspoon kadalai paruppu -- (channa dal) - (to 2 tsp) |
1 bunch manathakkali -- (or) |
1 bunch cundaikai -- (or) kathirikai vatral |
1 bunch sundried small eggplant -- (or) oranguthol vatral |
1 bunch sun-dried tangerine peel -- (or) an appropriate mixture of the above |
4 medium dried red chile pepper -- (to 5) |
2 pieces strands karuvepilai -- (curry leaves) |
2 teaspoons sambhaar powder |
1 1/2 teaspoons tamarind paste dissolved thoroughly in 8 cups of water |
1/3 cup peanuts -- (instead of vatral), optional |
1/8 piece two appalams -- (instead of vatral), optional |
5 medium fresh vendaikai -- (okra), (to 6), optional cut to about an inch length |
1/2 medium Onion -- cut to 1 inch long x 1/10 inch wide, optional (instead of vatral) |
5 medium karanai kizhangu -- boiled and peeled (to 6), optional (instead of vatral) |