Ingredients:

• Ginger – a big piece
• Tamarind – a lime-sized ball
• Red Chillies – 8-10
• Coriander seeds – 2 tbsp
• Red gram dal – 1tbsp
• Black pepper – 1 tsp
• Turmeric powder – 1/4 tsp
• Salt – to taste
• Mustard – to season
• Sesame oil – 6 tbsps
• Asafoetida – a small pinch

Method:

1. Wash, peel and chop the ginger into small pieces.
2. Soak tamarind in water, boil if necessary and extract the puree.
3. Fry the red chilli, coriander seeds, red gram dal, black pepper and half the quantity of ginger in oil.
4. Grind the fried ingredients to a fine paste.
5. Place a heavy bottom pan on the stove and add oil.
6. When oil is heated, add mustard, asafoetida and the remaining ginger and fry well.
7. Add tamarind puree, turmeric powder, salt and mix well.
8. When the mixture starts boiling, add the prepared paste and mix well.
9. Allow to simmer till the mixture attains a thick – gravy consistency or till it reduces to one-third its original quantity.
10. Remove from fire, add 2 tbsps of oil and serve with rice.

Recipe courtesy of Radha Jagan