firstly, prepare masala powder by heating 1 tsp oil.
roast 1 tbsp coriander seeds, 1 tbsp cumin, ¼ tsp methi, ½ tsp pepper and ¼ tsp mustard.
also, add 3 dried red chilli and few curry leaves.
roast on low flame until the spices turn aromatic.
cool completely and blend to a fine powder. keep aside.
in a pressure cooker take ½ cup toor dal, 1 tomato, ¼ tsp turmeric, few curry leaves, 1 tsp oil and 2 cup water.
pressure cook for 5 whistles or until dal is cooked well.
once the pressure is released, whisk and mash the dal smooth.
also, add 4 cups water and prepare a watery consistency dal. keep aside.
in a large kadai heat 2 tbsp oil and splutter ½ tsp mustard, 1 tsp cumin, pinch hing, 1 dried red chilli and few curry leaves.
add 1 cup tamarind extract, ¼ tsp turmeric, 1 tsp jaggery and 1 tsp salt.
cover and boil for 10 minutes or until tamarind extract are cooked well.
further, add prepared dal and mixture mix.
add in prepared thili saaru pudi and mix well adjusting consistency as required.
boil for 3 minutes or until flavours is absorbed well.
now add 2 tbsp coriander and mix well.
finally, enjoy thili saaru with hot steamed rice and ghee.