Chundakkai vetha kozhambu

Ingredients:
2 tbsp toor dal
1 tbsp channa dal
1 tbsp urud dal
1/4 tsp black pepper whole
1/2 tsp fenugreek seeds
1 tbsp grated coconut
1/2 tsp mustard
4red chilli whole
3/4 tsp cumin seeds
1 tbsp jaggery
1 tbsp seedless tamarind
6 curry leaves
1/4 tsp turmeric
1 tsp butter
1/4 tsp asafoetida
1 tsp oil
1 1/4 tsp salt
1 tbsp chundakkai (optional)

Method:
First soak the tamarind in warm water, squeeze the juice and keep aside.
Now fry all the ingredients except coconut, cumin seeds, curry leaves and asafoetida.
Grind the fried ingredients into a smooth paste and keep aside.
Now put the tamarind water in a large pot, add turmeric, asafoetida, salt and jaggery. Allow it to boil until the raw smell of the tamarind is gone.
Now add the ground paste to the tamarind water and allow it to boil.
If using chundakkai, then first fry that in butter and take it out. Then fry the rest as directed below.
Melt some butter in a pan then add mustard seeds, cumin, curry leaves, and coconut and add it to the mixture. Allow it to boil for 1/2 minute. You can now add the chundakkai.
Serve hot with rice.