Ash Gourd and Dal cooked in freshly dry roasted spices & Coconut Gravy
Heat oil in a small kadai or saucepan over high heat. When the oil is hot enough, add mustard seeds and reduce heat to medium. When they splutter, add whole red chillies, curry leaves and lastly hing and sauté until red chillies turn brown and curry leaves are crumbly crisp. Turn the tempering over on the simmering Kozhambu, cover immediately and keep aside.
If you need to increase or decrease the quantity of the dry roast ingredients, rule of thumb is - dhania and chana dal go in equal proportions.