Ingredients:
Jaggery – 2 tbslp, powdered
Sambar Onions – 1 1/4 cups
Salt as per taste
For the Masala:
Sesame Seed Oil – 1 tblsp
Coriander Seeds – 1 tblsp
Fenugreek Seeds – 1/2 tsp
Asafoetida Powder – 1/2 tsp
Dry Red Chillies – 6 to 8
Bengal Gram Dal – 1 tblsp
Toovar Dal – 1 tblsp
Urad Dal – 2 tsp
Tamarind Extract – 1 cup
For Tempering:
Sesame Seed Oil – 1 tblsp
Mustard Seeds – 1 tsp
Dry Red Chilli – 1, halved
Urad Dal – 1 tsp
Curry Leaves – 1 sprig
Method:
1. Heat oil in a kadai over moderate heat.
2. Add all the masala ingredients except tamarind extract.
3. Fry till the dals turn golden.
4. Add the tamarind extract.
5. Grind it to a smooth paste.
6. Transfer the masala to a heavy pan.
7. Add jaggery, salt and 1 1/2 cups of water.
8. Bring it to boil.
9. Lower heat and simmer for about 10 minutes.
10. Heat oil for tempering in a small pan.
11. Add the tempering ingredients and fry.
12. When mustard seeds start spluttering, add the sambar onions and saute till golden.
13. Pour this into the gujju and simmer for a few minutes.
14. Remove and serve hot with plain rice.
