1. Take curd in a lead coated vessel and mix water and blend it with spoon.
2. Add salt, roasted red chilly powder and roasted methi seed powder one by one into the vessel containing curd and mix it.
3. Cut green chilly and coriander leaves into small pieces and place them between the palms and squeeze them nicely and mix it with the curd.
4. Mix water and tamarind in a lead coated vessel and squeeze it. Discard seed and residue. Add bengal gram flour to the tamarind juice and boil.
5. Add turmeric powder to the boiling tamarind juice and after it gets boiled nicely add the spice mixed curd and when it is reduced to half temper using ghee,red chilly and mustard seeds by following the instructions in 22nd recipe and mix it with curd.
6. Fry few curry leaves and mix it to the curd along with tempering.