- Ginger : 1/2 cup
- Tamarind paste : 3 tsp sizedGreen Chilly : 3-4 /100 grms (finely chopped)
- Turmeric Powder : 1/4 tsp
- Red Chilly Powder : 1/2 tsp
- Mustard Seeds : 1/2 tsp
- Small onion : 5 (finely chopped) (Optional)
- Dry Red Chilly : 2-3 (broken)
- Jaggery : 1/4 cup /50 grms or according to taste
- Curry leaves : 2 sprig
- Coconut Oil : 3 tbsp
- Water : 11/2 cup
- Salt to taste
- Soak the tamarind in 1 cup of hot water for a 10-15 minutes then squeeze the tamarind to extract the juice and filter the tamarind juice to get the extract. If using tamarind paste, dilute the tamarind paste in the water. Set aside.
- Peel the ginger and chop finely
- Heat coconut oil in a wok and fry the ginger until its brown.
- Grind the fried ginger to a coarse paste.
- In a wok or preferably an earthen pot (manchatti), pour the tamarind juice,add salt,chilly and turmeric powders and mix well.
- Bring to boil, reduce the flame and cook till gravy thickens.
- Add 1 cup of hot water with jaggery and mix well, filter for impurities and set aside.
- Heat oil in a pan,add mustard seeds, chopped onion, dry red chilly,green chilly and curry leaves and sauté till brown colour.
- Pour this mixture to the cooked tamarind water
- Add the ground ginger and jaggery water ,reduce the flame allow the mixture to boil until it thickens and reduces by half.
- Cool and transfer into a sterilised jar or bottle and store.
Recipe contributed by Thamarai Selvi:
She was born and raised in Tamilnadu, and has been living in Alleppey, Kerala last 12years. A vegetarian by birth, took to cooking meat post marriage and gets her mother in law and daughter to taste. Recently she has also turned vegan.
Instagram: Thamarai 129