Tamarind adds that drama to ethnic cuisine
Ginger, chopped: 300 gm
Green chillies, chopped: 100 gm
Refined oil: 2-3 tbsp
Gingelly oil: 2 tbsp
Tamarind: The size of a small coconut; warm water for tamarind extract: 650 ml
Thick jaggery paani (diluted jaggery): 15 tbsp to taste
Red chilli powder: 3 tsp
Turmeric powder: One-and-a-half tsp
Fenugreek powder: One-and-a-half tsp
Mustard seeds: 2 tbsp
Red chillies: 3 to 4
Salt: To taste
Heat oil in a wok. Crackle mustard seeds, red chillies and curry leaves in turn. Add chopped ginger, green chillies. Sauté for 20 to 25 minutes on a low flame. Add turmeric, chilli powder and salt.
Stir in fenugreek powder. Extract the tamarind pulp after soaking in warm water. When the sautéed ginger-green chilli mixture is crisp, stir in the tamarind liquid.
After this boils, add the jaggery paani and stir. Simmer for another 10 to 15 minutes.
Cool and bottle.
Tip: Add a little gingelly oil to bring out all the flavours.PARVATHY MENON