Procedure

• Heat oil and splutter mustard urad dhal.
• Add curry leaves and hing.
• Add the halved pearl onions and sauté till golden.
• Add the berries and sauté for a minute.
• Soak tamarind and extract juice.
• Add the tamarind juice, salt, turmeric and sambar powder.
• Allow it to boil on low flame. Keep the pan covered until oil separates.
• Serve hot with rice and accompany it with appalam.