Pepper : 2 tbsps
Coriander seeds : 1 tbsp
Toor dal : 1 tsp
Curry leaves : 1/2 cup
Tamarind : small lemon size
Gingelly oil : 1 tbsp
Red chilly : 1
Soak tamarind in water for 15 mins
Dry roast pepper, coriander seeds, toor dal,red chilly, curry leaves and grind with soaked tamarind along with water to a smooth paste.
Heat gingelly oil in a pan ,add mustard seeds and asafotida.
Add the paste , salt, turmeric powder and 1/2 cup of water.
Keep the stove in medium flame and allow to boil till it becomes semi solid.
Serve with plain rice with ghee.
This can be stored in a clean container for minimum 15 days.