• A small Lemon sized piece – Tamarind
• 1 tsp – omum (ajwain)
• 1 tsp – Sugar
• 1/2 tsp – sambar powder
• 1/4 tsp – Dhania (coriander) powder
• 1/4 tsp – Haldi (turmeric) powder
• 1/4 tsp – Mustard Seeds (for tempering)
• 1 tsp – oil
• 1 tsp – Rice flour (or Wheat flour)
• 1.5 cups – water
- Pre-soak the tamarind in one cup of water and get the extract.
- In a kadai (or heavy based pan) put in first the oil.
- When it gets hot put in the mustard seeds.
- When they sputter, put in the omum (ajwain) till it browns a bit and a cooked aroma arises.
- Quickly turn down the flame to simmer and put in half the cup of water.
- Then put in all the dry masala (spice) powders – salt, haldi, dhania and sambhar powders.
- Cook for a few minutes.
- Now raise the flame to high and add the tamarind extract.
- Turn down the flame to simmer once the mix boils.
- Keep on low flame till the tamarind is cooked.
- At this time, the mix is still very thin.
- Mix the rice (or wheat flour) in a bit of water and add to the mix, stirring continuously to avoid forming lumps.
- Add in the sugar and stir for a few minutes to allow to dissolve. Serve hot with plain rice.
- Note: This recipe should have a definite mixture of sweet, spice, salty and sour tastes.
Recipe courtesy of Shyama