Note: Any kind of dried vegetables can be used. But sundaikai and molathakkalikai are the 2 main dried vegetables can be bought in the Indian stores. You can also dry vegetables during summer in the sun.
2 Tbsp. oil 2 red chilies
1/3 c. dried vegetables 1/2 tsp. fenugreek
1/2 tsp. mustard seeds 2 tsp. sambar powder
1 tsp. chick peas 1/4 tsp. turmeric powder
1 tsp. curry leaves 1/2 tamarind, size of lime
1/2 tsp. asafoetida salt to taste
1 tsp. rice flour
Soak tamarind in 1 cup of warm water for an hour and make 1 cup of concentrated tamarind juice by loosening the pulp. In a medium saucepan, over low heat, saute in 2 tbsp. oil the next 7 ingredients. When the mixture turns into a golden brown color, add tamarind juice, salt and sambar powder. Let it boil for 15-20 minutes. Mix 1 tsp. rice flour in 2 tbsp. cold water and pour it into the curry. When the mixture comes to a full boil, remove from the heat and serve it hot with rice. 3 or 4 servings.