2 Green Chilies
Few Curry Leaves
1/2 tsp Jaggery
Soak tamarind in hot water and make juice adding less water.
Chop onions and tomato into small pieces.
Take 4 tsp of oil in a sauce pan and make tadka (poppu) with jeera, mustard seeds, few fenugreek seeds, hing and a red chili. Add chopped green chilies, curry leaves and fry for a few seconds. Remove the red chili.
Add onions and fry till they are translucent. Then add tomatoes. Cook for a minute and add turmeric, salt and tamarind juice and bring to a boil.
In a bowl smash the red chili add 2 tsp of rice flour, 1/2 tsp of jaggery , 1 tsp sambar powder. Using 1/2 cup water mix them all nicely and add to the vegetables in the sauce pan.
Cook for a few minutes more, the liquid will start to thicken and oil will separate then remove from flame.
Garnish with coriander. Check for salt, more jaggery can be added according to taste.
Serve it with hot white rice or as a side dish with any podi rice like kandi podi etc. The tangy of the tamarind juice, sweet of jaggery, hot from the red chili and spices from the sambar powder gives this liquid dish a unique taste.