Ingredients
Tamarind-lemon size
Water- to soak(2 cups)
Turmeric-1/4tsp
Asafetida-1/2tsp
Rock salt -1tbsp
Jaggery-1/2tsp
Red chilies-5 to 6
Gingely oil -1tbsp
Curry leaves
For grinding:
Urud dal-1tsp
Coriander seeds/dhaniya-1tsp
Fenugreek-1/4 tsp
Tempering:
Oil-100gms
Mustard-1/4tsp
Urud dal-1/2tsp
Chana dal-1/2tsp
Red chili- (above mentioned)
Curry leaves
Preservative:
Fenugreek-1/4 tsp
Cumin-1/4tsp
Method:
Soak the tamarind in water for atleast 20mins
Then in a pan add a drop of oil and roast the urud dal and dhaniya, fenugreek and grind it into powder.
Then dry roast fenugreek and cumin and powder them.
In a pan add the tempering items to the oil and once it splutters add the tamarind water and allow it to boil for 5 minutes by adding turmeric ,asafetida and salt.
Then add the grounded urud dal and dhaniya powder to it. And let it boil for 10mins on high.
Then after 10mins you can see the consistency changing .
Keep stirring and add jaggery to it.
Nicely stir on high until it becomes a paste and then you can notice the oil oozing out of it and that’s when it’s changing in texture and color and u can also add the gingely oil. And then add the preservative powder.
Then let it sit and allow it to cool and store them in an air tight container preferably a glass jar or eversilver utensil box or ceramic.
And serve hot mixed with rice or curd rice 💁🏻♀️🤓🤤
•peanuts can also be added and will be tasty but I dint add according to our taste at home.
•you can also fry red chili along with urud dal and dhaniya but I added whole chili so that will be nice when you mix and eat.
•for preservative I used cumin powder directly which is store bought and you can use that too.
•you can also cook directly in gingely oil if you wish and please don’t touch with wet hands as it may catch up with fungus and for longer duration try to store in fridge but if you don’t like no harm it can very well be outside as we have also added the preservatives.
The Homemade cooking 