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Ingredients: Garlic cloves and small onions: 120 gm each Green chillies: 40 gm Chilli powder: 30 gm Tamarind pulp: 100 gm Mustard and fenugreek seed: Three gm each Curry leaves: Few Red chillies: Five Gingely oil: 50 ml Tomatoes: 200 gm Jaggery: 10 gm Coriander powder: 30 gm Salt: To taste Method: Puree the tomatoes along with the tamarind pulp and dilute in water. In a sauce pan, add gingely oil and allow to heat. Add the mustard and fenugreek seeds, urad dal, red and green chilli. He has been instrumental in introducing rural Madurai cuisine in the restaurant’s a la carte menu.

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