Ingredients:

• 50 g – Tamarind
• 1/2 cup – grated Jaggery
• 3 tbsp – chopped Onion
• 1 tbsp – coriander finely chopped
• 1 tsp – Ghee
• 1/2 tsp each – cumin and Mustard Seeds
• 1 tsp – Red Chilli powder
• 1/4 tsp – black salt powdered
• 1 tsp – cumin powder
• 2-3 pinches – Asafoetida

Method:

1. Soak tamarind in a litre of water for an hour.
2. Add jaggery and mix well till its dissolved.
3. Strain taking care not to pour in the sandy sediment.
4. Add onion to tamarind water.
5. Add all other ingredients, except seeds, ghee and asafoetida.
6. To season, heat ghee in a small saucepan.
7. Add seeds and asafoetida, allow to splutter.
8. Pour over raitha and cover immediately.
9. Allow to cool, open and mix well.
10. Chill for an hour before serving.

Recipe courtesy of Saroj Kering