• 100g. groundnuts;
• a lemon sized ball of tamarind;
• 4 tsp. sambar powder;
• 1 tsp. urad dal;
• 1 tsp. chana dal;
• 1 tsp. chilli powder;
• 1/2 tsp. turmeric powder;
• 1/2 tsp. mustard seeds;
• jaggery and salt to taste;
• 5 tsp. ghee.

1. Soak tamarind in a little water for about 15 minutes and extract the pulp.
2. Heat ghee in a kadai and fry the groundnuts till golden brown. Remove and keep aside. Add mustard seeds, urad dal and chana dal to the remaining ghee. When the mustard seeds splutter, add the tamarind pulp, groundnuts, turmeric powder, sambar powder, chilli powder and salt. Stir well. When it comes to a boil, add jaggery. Remove from heat when the gravy thickens slightly.

(contributed by Latha Krishnan, Bombay)