A tamarind-green chilli and ginger recipe this dish tastes good with a South Indian meal especially with curd rice, dosai and upma. Store it in porcelain ware. I learnt this recipe from my mother.
Ingredients
Ginger - 200 gm
Green chillies, medium size - 5
Tamarind, lemon-sized ball - 1 small lime size
Fenugreek powder, dry roast - 1 tsp
Oil - 1 tbsp
Mustard seeds - 1 tsp
Asafoetida - 1 tsp
Turmeric powder - 1 tsp
Jaggery, lemon-sized ball - 1
Salt to taste
Method
Soak the tamarind and squeeze out a thick pulp.
Wash and cut the green chillies and ginger into fine pieces and keep them separately.
Heat oil in a kadai and add the mustard seeds.
After they splutter add asafoetida and green chillies.
Fry for a minute and add tamarind pulp and turmeric powder.
Once it starts boiling add salt and jaggery. Boil for some more time till it becomes thick.
Add the cut ginger and boil for two minutes and finally add fenugreek powder.
Once it cools down refrigerate.
