Ingredients:
2 tbs gingelly oil
1 tsp mustard seeds
200 grms young ginger cut into small pieces
100 grms green chillies cut into small pieces
1 sprig curry leaves cut into pieces
1 cup of tamarind extract ( fairly thick)
1 tsp chillie powder
1/4 tsp tumeric powder
2 tbs brown or white sugar, or more to taste
salt to taste
METHOD:
Heat the wok with oil. Add in the mustard seeds. Let it crackle.
Now add the ginger, green chillies, and curry leaves
And saute for 2 minutes, till they come tender.
Now add tamarind juice, chillie, tumeric powders and let it boil on a medium
flame, till it is thick. You have to stir the contents occasionally,
until the raw smell goes.
Now add the sugar, and salt, careful with the salt as tamarind has salt.
Let it cook till the oil rises to the top.
Remove and cool. Then store it in a bottle.
No comments:
Post a Comment