Tamarind paste diluted in water-1 cup
Chilly powder-1 & 1/2tsp
Salt to taste
(Mix all above ingredients together & keep aside)
Dry roast & powder.
Pepper-1 & 1/2 tsp
Dry rose petals (any colour)-1 cup
(don't fry the petals grind it with above ingredients)
Heat oil in a pan temper it.Add the onion,garlic & curry leaves.Fry it till brown colour.Pour the tamarind mixture & cook it till oil separates the pan(like a pilukachal).Switch off the gas mix the dry roasted powder.Serve it with hot rice.
Note:This gravy can last more than 15 days,as it has no water content at all.