Serves: 4
Preparation time:
Cooking time:
Ingredients
* Ginger / Orange peel - 50gm
* Green Chilli - 50gm
* Tamarind - 50gm
* Red Chilli - 5gm
* Sesame - 10gm
* Rice - 10gm
* Mustard - 10gm
* Urad Dhal - 5gm
* Channa Dhal - 5gm
* Fenugreek - 5gm
* Sugar / Jaggery - 50gm
* Oil - 10ml
* Salt - to taste
* Asafetida - to taste
* Curry leaves - to garnish
* Red Chilli - 5gm
* Sesame - 10gm
* Rice - 10gm
* Mustard - 10gm
* Urad Dhal - 5gm
* Channa Dhal - 5gm
* Fenugreek - 5gm
* Sugar / Jaggery - 50gm
* Oil - 10ml
* Salt - to taste
* Asafetida - to taste
* Curry leaves - to garnish
Method
* Dissolve the Tamarind in water and filter well
* Cut Green chillies into small pieces
* Heat oil in a pan
* Season 5gm of Mustard, Urad Dhal, Channa Dhal and 2 red chilli
* Fry Ginger [or Orange peel] and Green chillies until the raw flavor vanishes
* Pour the filtered tamarind water
* Add salt and stir well and allow to boil in medium flame
* Mean while roast remaining Red chili and Mustard, Fenugreek, Sesame, Rice until they are crispy
* Grind the roasted ingredients well
* When boils add the ground mix and stir well and allow to boil
* Add Sugar [or Jaggery], Asafetida and mix well again allow to boil
* Remove from heat when the mix becomes a semi solid consistency [careful it should not become like a paste]
* Garnish with curry leaves
Serve hot or cold - goes well with curd rice, chapatti, dosa
* Cut Green chillies into small pieces
* Heat oil in a pan
* Season 5gm of Mustard, Urad Dhal, Channa Dhal and 2 red chilli
* Fry Ginger [or Orange peel] and Green chillies until the raw flavor vanishes
* Pour the filtered tamarind water
* Add salt and stir well and allow to boil in medium flame
* Mean while roast remaining Red chili and Mustard, Fenugreek, Sesame, Rice until they are crispy
* Grind the roasted ingredients well
* When boils add the ground mix and stir well and allow to boil
* Add Sugar [or Jaggery], Asafetida and mix well again allow to boil
* Remove from heat when the mix becomes a semi solid consistency [careful it should not become like a paste]
* Garnish with curry leaves
Serve hot or cold - goes well with curd rice, chapatti, dosa
