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5 from 2 votes
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Ingredients

  • 1/4 cup Sesame oil
  • 1/2 teaspoon mustard seeds
  • Curry leaves few
  • Asafoetida generous portion
  • 1/2 cup ginger finely chopped
  • 1/4 cup green chilli
  • Required salt
  • 1/4 cup tamarind paste
  • Generous pinch Turmeric powder
  • 1 cup water
  • 1/4 jaggery
  • 1/8 teaspoon fenugreek powder

Instructions

  • In a wide heavy-bottomed pan heat oil on the low- medium flame when oil is hot add mustard seeds and let them splutter
  • Furthermore add ginger, green chilli curry leaves, and asafoetida and saute for 3 mins
  • Add tamarind paste and give a good mix
  • Add 1 cup of water, turmeric powder, and salt and cook for 10 minutes mix well in between
  • Add jaggery and cook for 3 minutes
  • Finally, add fenugreek seeds powder and turn off the stove, give a good mix

Video

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Notes

  1. Always use fresh and tender ginger. Avoid ginger with fiber
  2. Adjust green chilli according to your spice
  3. Use same oil for best flavor and shelf life
  4. Jaggery enhances the flavor adjust according to your taste but don't skip
  5. If you are soaking tamarind, avoid thin extract
  6. Always add jaggery after tamarind raw smell goes off
  7. use fresh and tender ginger. Avoid ginger with fiber
  8. Adjust green chilli according to your spice
  9. Use same oil for best flavor and shelf life
  10. Jaggery enhances the flavor adjust according to your taste but don't skip
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