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• 2 medium-sized      Papads/Appalam
• 3 tablespoons         Thick tamarind pulp
• 1½ teaspoons         Sambhar powder (Pg-119)
• ¼ teaspoon              Asafoetida/Hing powder
• A few                         Curry leaves/Kari patha, torn into bits
• ½ teaspoon             Salt,

For seasoning

• ¼ teaspoon            Mustard seeds/Rai
• ¼ teaspoon            Fenugreek seeds/Methi
• 4 tablespoons       Sesame oil

• Tear the papads into tiny bits.
• Heat the oil and pop the mustard. Add the fenugreek and stir
• for 5-6 seconds until brown.
• Add the pappad pieces and stir until they puff up.
• Add a cup of water, tamarind pulp, sambhar powder, asafoetida powder, salt and half the curry leaves.
• Cover and simmer over a medium heat for 8-10 minutes.
• When the gravy thickens, take it off the flame. Add the remaining curry leaves and the sesame oil.