TAMARIND IDIYAAPPAM:

Heat a kadai and add 2tbsp gingelly oil.
Add 1sp mustard seeds and when they splutter add 1tbsp bengal gram,
1tbsp ground nuts, 2 springs curry leaves and 4 red chillies.
Immediately add the thick extract of a small lemon sized tamarind, 1sp
turmeric powder and a little salt.
Cook until it is thickened.
While it is boiling, fry separately 1sp fenugreek seeds and a asafetida
piece in a little oil and then powder it.
In the last stage of the preparation of the puliyotharai masala, add this
powder and mix well.
Add enough of this masala to the prepared idiyaappam noodles and mix
well.
Add fresh coconut shreds and chopped coriander leaves