Tamarind – 1 lemon (small) sized ball
Salt – 1 ½ teaspoon
Turmeric powder – ¼ teaspoon
Jaggery – a small piece
Coriander leaves – 1 teaspoon (finely chopped)
Ghee – 1 teaspoon
Veppampoo (dried neem flowers) - 2 teaspoons
Tempering:
Red chillies - 4 (break into halves)
Tuar dal - 1 teaspoon
Hing - a pinch
Curry leaves – 10 leaves
Ghee - 1 teaspoon