- 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 1/2cup 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.
Notes: The above qty serves 2-3 people. Once it is cooled completely, you can store it in an airtight container in the refrigerator for a week or so.
Recipe source: Vanitha magazine