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- Green chillies - 7
- Ginger - 2 inch piece ( approx : 25 grams)
- Gingelly/Til oil - 1/2 cup ( Nalla ennai)
- White til/ellu - 1/2 tbsp
- Curry leaves - 3 sprigs
- Jaggery - 80 to 100 grams
- Puli / Tamarind - 80 grams ( a ball in the size of a sweet lime)
- Salt - according to taste
- Mustard seeds - 2 tsp
- Chana dal/ kadalaparupu - 1 tsp
- Asafoetida/Perungayam - a pinch
- Turmeric powder - 1/4 tsp
Method:
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- Extract pulp from tamarind.
- Pour oil in a thick bottomed pan. Add mustard seeds,til,curry leaves and chana dal.
- When the seeds splutter and the dal turns brown add finely chopped ginger and green chillies.
- Fry for a minute. Add tamarind extract.
- When it boils add turmeric powder, asafoetida and salt.
- Let boil for 5 - 10 minutes.
- Add powdered/crushed jaggery to the tamarind extract and mix well.
- Let it boil for a few more minutes on a low flame until the oil leaves the paste.
- Cool and store in airtight containers for 10 - 15 days.
This tastes best with curd rice/dosa.
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