Karina Sharma
Tamarind paste, black pepper, Tomato, mustard seeds, curry leaves, coconut oil, turmeric powder.
Grind 1 tsp pepper, 1 tsp cumin, and 1/2 tsp coriander seeds into a smooth paste.
Add 1 tbsp tamarind paste to the pan, followed by the ground spice paste. Stir well.
Stir in 1 tbsp tamarind paste and mix well with the spices.
Add 2 cups of water and bring it to a gentle boil. Let it simmer for 5-7 minutes.
Serve hot with steamed rice or appam for the perfect Keralan meal.