Thatta payar-1 cup
Small onion-10 or big onion chopped-1
Sambar powder-2 tSP
Tamarind-1very little(1/4 tSP) (depend on the sourness of the mango used)
Fennel seeds-1 tSP
In a kadai dry roast the the thatta payar in slow fire for 3 minutes .
Pour 3 cups of water and pressure cook for 5 minutes till the peas get cooked well.
Once the peas get cooked add the onion, tomatoes and sambar powder.
Now add the tamarind extract and the salt needed and cook for further 5 minutes.
Make sure that the curry is little watery.
The curry should be a little bit extra salty and hot so that the taste remains when it is mixed with rice.
When everything is cooked add the smashed garlic pieces before switching off the stove.
Season the gravy with the little oil and mustard seeds.
Serve hot with rice.