Beerakaya thokalu/Ridge gaurd peels 3-4 (nos. beerakayalu)
Chanadal 2 tsp
Red chilies 3
Garlic cloves 2
Cumin seeds 1 tsp
Salt as needed
Tamarind small lemon size
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Urad dal 1/2 tsp
Chana dal 1/2 tsp
Red chilies 1
Curry leaves 1 sprig
1)Heat oil in a pan, then add the cumin seeds, garlic and chanadal . Take a side once chanadal turns into golden color.
Add the red chilies saute for 1 min and keep aside.
Now add the beerakaya thokalu (chopped into small pieces) and fry for 4-5 minutes.Turn off and cool the fried ingredients.
2)Now grind the fried ingredients , tamarind and salt into course paste then add little water and grind to smooth paste.
3)Heat oil in pan then add the mustard seeds let them splutter, add cumin seeds, urad dal, chanadal, red chilies and curry leaves. Saute for 1 minute turn off .
Add the tempering to the grinded paste .
SERVE WITH A DOLLOP OF GHEE ALONG WITH STEAMED RICE