1 tablespoon tamarind pulp;mix with a little water and strain
5 or 6 loose curry leaves
salt to taste
2 small onions; sliced                               )
1 teaspoon mustard seeds                       )
1 stalk curry leaves; stripped (20 leaves)    )  saute
2 tablespoon oil                                     )

In a pot add the ground puree.Add 5 or 6 loose curry leaves, salt and tamarind juice.Heat on low flame,stirring occasionally,till the sauce thickens.Set the pot aside.Heat oil in a wok.Add sliced onion,mustard seeds and curry leaves.Saute till the smell is fragrant.Pour the contents of the wok into the pot containing the sauce.Cover the pot and heat for 1 minute.Serve with chips,thosai or idli.