In a pan, add oil and add the urad dhal, peppercorns, curry leaves, red chilly and fenugreek seeds.
Roast until the dhal is brown.
Transfer to a mixer jar along with tamarind and grind to a fine powder.
Add enough water to make a smooth paste.
In the same pan add oil and add the mustard, hing and curry leaves.
When they crackle, add the paste and add enough water to make the gravy consistency.
Add salt and turmeric powder and mix well.
When it starts boiling, cover and reduce flame.
Cook for 3-4 minutes.
Serve it hot with rice, ghee and appalam.
