Ingredients vegetarian 4 servings

• 3 bunches Spring Onion
• 2 chopped Tomatoes
• 1/2 cup grated Coconut
• 1 tsp Cumin seeds
• 3-4 tblsp Sambar powder
• 1 tbsp Vegetable Oil
• 2 tsp Mustard seeds
• a pinch of Asafoetida (hing)
• 1/4 tsp Turmeric powder
• 3-4 Curry leaves
• 1/2 cup boiled Toor dal
• 1 tbsp Tamarind pulp
• 2-3 tsp Jaggery
• Salt to taste

Directions

1. Chop Spring Onion along with green part & keep aside.
2. Grind Coconut, Cumin seeds & Sambar powder with little Water to a fine paste.
3. Heat Oil in a kadai. Add Mustard seeds & hing. Once the seeds crackle add Curry leaves.
4. Add chopped Spring Onions & Tomato. Fry until the Onions are soft.
5. Add the ground Coconut paste, Turmeric powder, Tamarind pulp, Jaggery & Toor dal. Add 2 cups of Water & boil for 5 mins. Add Salt & mix well.
   
6. Remove from heat & serve hot with steamed Rice.

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