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| Prep Time | 25 minutes |
| Servings |
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Ingredients
- Washed & chopped green chillies : 10 - 15 nos
- Cleaned Tamarind : 2 medium lemon size / paste -
- Turmeric Powder: 1 tsp -
- Jaggery ( crushed ) : ¼ to ½ cup or more -
- Fenugreek seeds : 2 tsp -
- Asafoetida : 2 tsp or cake 5 gm (Solid preferred) -
- Salt to taste -
- Mustard : 1 tsp (for tempering) -
- Cooking oil : 2 - 3 tsp
Ingredients
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Instructions
- Add ½ cup of water to it, crush well and squeeze the essence out. Repeat this process 2 or 3 times more.
- Fry mustard in oil on a medium fire. As the spluttering is about to subside add fenugreek.
- When the spluttering subsides add asafoetida and turmeric followed shortly by green chilli.
- Add jaggery and cook stirring at intervals.
- When it attains a semisolid consistency, remove from heat, allow it to cool and store in a clean, dry container.
- Serve with chapatthi, poori and the like or with dal - rice, curd rice or rice mixed with mulaku koottal of Kerala.
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