3/4 tsp Tamarind concentrate 
1 tsp Salt
4 tsp Red Chili Powder 
1 tsp Rice powder (fine) 
4 tsp Cooking Oil
1/2 tsp Mustard 
1/2 tsp Vendhayam (Fenugreek) 
1 pinch Hing (Asafoetida) powder 
1 tsp Chana Daal 
A few Curry leaves (fresh or dried) 
10 Whole Peanuts 
3 tsp Manath-than-gaLik-kaai and / or Sun-daik-kaai 

Direction:

Dissolve tamarind concentrate paste in 1.5 cups of water.
Filter the juice to remove any dregs. Keep it away for now.
Add 1 teaspoon of rice powder to 1 cups of water and blend EVENLY.
Keep it away for now.
Switch on you exhaust and have some ventilation (it is not needed
Warm sauce pan and add the cooking oil.
Add in order :
Mustard, Chana Daal, Vendhayam (Fenugreek), and Peanuts.
If available, add Sundaikkai and/or ManaththangaLikkai vaththal.

Wait till the Dal gets brown (or Mustard starts cracking) and
turn stove to low heat.
Add the Tamarind juice and then the Chili powder.
Add Asafetida, cover pan and let it boil for 4-5 minutes.
Add rice water, salt and then curry leaves.
Mix evenly and let it simmer till it thickens to the consistency
of a thick soup - about 3-5 minutes. Put the stove on medium heat
if need be. The water will evaporate from the mix and the mix
will thicken - don't let it burn. Keep an eye on it and turn
stove off to cool when done.

*** For Details about Ingredients , check your nearest Indian Store