Ingredients:

• 50 g – Tamarind
• 1/2 cup -grated Jaggery
• 2 gharis
• 1 tbsp – coriander finely chopped
• 1 tsp – Ghee
• 1/2 tsp – each cumin & 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 dissolved.
3. Strain, taking care not to pour in the sandy sediment.
4. Break ghari into small pieces, add to tamarind water.
5. Add all other ingredients, except cumin and mustard seeds, ghee and asafoetida.
6. To season, heat ghee in a small saucepan.
7. Add cumin and mustard seeds and asafoetida, allow to splutter.
8. Pour over raita and cover immediately.
9. Allow to cool, open and mix well.
10. Chill for an hour before serving.

Recipe courtesy of Saroj Kering