Allam Pachadi

Soak the Tamarind in 100g of warm water for 15 minutes. Squeeze to extract a thick tamarind pulp and discard any fibrous residue.

Heat 20g of Sesame Oil in a heavy-bottomed pan over medium heat. Add Urad Dal and Chana Dal, frying until they turn golden brown. Remove the dals and set them aside.

In the same pan, add Dried Red Chilies, Fenugreek Seeds, and 2g of Mustard Seeds. Fry until the Mustard Seeds splutter and the Dried Red Chilies darken slightly. Remove and set aside.