The major spice in this dish is Vendhayam ( Methi , Menthulu, Fenugreek seeds) .
1 teaspoon Fenugreek seeds
1 teaspoon rice
4 chillies ( or more depending on spice)
1 teaspoon tamarind paste or fresh tamarind the size of a big lemon.
Freshly ground :
Dry roast the fenugreek seeds , rice and the chillies one after the other and grind all of them together with coconut . The mixture can be either dry or wet .
Add a teaspoon of oil and splutter some mustard seeds.
Add some fenugreek seeds, one chilli, some chana dal and peanuts for condiment. After the pulses are roasted, add the vegetable of choice. Let the vegetable cook and add tamarind water . Add salt and turmeric for taste. Once the tamarind and the vegetable come to a boil, add the freshly ground mixture and bring to a boil. Add curry leaves for taste if available.
Mother-in-law tips : You can identify if the dish is lacking something , just by its smell. A dish which has all of its ingredients right will smell awesome. :)