Ingredients
50 gramme Kollu should be soaked for four hours and cooked for eight whistles.
FRY and Grind masala
1 tsp - Jeera
1tsp - pepper
1 tsp- coriander seeds
1onion
1 tomato
1/2 tsp - ginger garlic paste (optional)
turmeric
1/2 tsp garam masala
1/4 tsp - chili powder
finally , add half of the cooked kollu
oil
mustard
split uradal
curry leaves
5 shallot
tamarind water
Preparation
Grab a pan, and fry each item on the "For Roasting and Grinding" list one at a time. Once it has cooled, use a mixer to combine all the ingredients and create a smooth paste. Set it aside.
In a skillet, combine the following ingredients: oil, mustard, curry leaves, shallots, ground masala, remaining cooked kollu, tamarind, salt, and then add just enough water. Cook for fifteen minutes with the lid on.