Kate 29 August 2014 0 comments
- Ginger – 100 gm
- Tamarind – size of a small lime
- Chilly powder – 2 tsp
- Coriander powder – 3 tsp
- Jaggery – size of a gooseberry
- Mustard – 1 tsp
- Curry leaves
- Fenugreek powder – 1 tsp
- Coconut oil
- Cut the cleaned ginger in round slices. Fry them in coconut oil. Crush the fried ginger using a mortar and pestle. Add 1 tbsp of water to tamarind and make a pulp. Add chilly powder, coriander powder, jaggery and salt. Mix well and add crushed ginger too. Add ½cup of water to this and mix well.
- Heat some more oil in the same pan in which you fried ginger and splutter mustard. Add curry leaves and the tamarind, jaggery & ginger mixture. Let it boil till it becomes thick. Add fenugreek powder & mix. Remove from fire.
Once it is cooled completely, you can store it in an airtight container in the fridge for for a week or so.