Ingredients:

• 6 finger sized – Mango Ginger
• 6 – Green chillies
• Salt to taste
• 1 Lemon size – Tamarind
• Turmeric powder – a pinch
• 1 tbsp – grated Jaggery
• For Grinding:
• 2 tsp – Urad Dal
• 1/2 tsp – Fenugreek seeds
• Curry leaves – a few
• For Seasoning:
• 2 tsp – gingili oil
• 1 tsp – Mustard Seeds
• 1 tsp – Channa dal
• 1/4 tsp – asafetida

Method:

1. Soak tamarind in water and extract the juice and keep it aside.
2. Finely chop the mango ginger and green chillies and keep it aside.
3. Dry fry the urad dal, fenugreek and curry leaves till the colour of the dal changes light brown.
4. Grind to a fine powder.
5. Heat a pan, pour gingili oil and fry the finely chopped mango ginger and green chilli for about 5 mins in a low flame.
6. Grind into a fine paste.
7. In a pan heat gingili oil and splutter mustard seeds.
8. Add channa dal, curry leaves and asafoetida and fry it till the dal becomes light brown colour.
9. Add the tamarind extract, turmeric powder and salt and let the mixture boils for 5 mins in the medium flame.
10. Finally add the ground powder, ground paste and add the grated jaggery.
11. Boil for a while and remove from flame.
12. Recipe courtesy: Subbu’s Kitchen

Recipe courtesy of Subbalakshmi Ranganathan