Omam (Ajwain/Carom Seeds) – ½ teaspoon
Salt – 1 teaspoon
Hing- ¼ teaspoon
Tamarind – a lemon sized ball
Water - 1½ cups
Jaggery – ½ teaspoon
Sambar powder – 3 teaspoons
Rice flour – 1 teaspoon
Tempering:
Sesame oil – 2 tablespoons
Mustard seeds – 1teaspoon
Channa dal – 1 teaspoon
Curry leaves - 10 to 15
Fenugreek seeds – ¼ teaspoon
Red chilli – 1 (break into halves)