Ingredients:
Black Peppercorns (Milagu) – 1 tsp
Bengal Gram Dal – 1 tblsp
Urad Dal – 1 tblsp
Coriander Seeds – 1 tblsp
Dry Red Chillies – 6
Cumin Seeds – 1 tsp
Fenugreek Seeds – 1 tsp
Oil – 1 tblsp
Tamarind Extract – 1 cup
Salt as per taste
For tempering:
Ghee – 1 tsp
Mustard Seeds – 1 tsp
Cumin Seeds – 1 tsp
Method:
1. Heat 1 tblsp oil in a frying pan over medium flame.
2. Fry the first seven ingredients separately till golden.
3. Combine and grind to a fine paste.
4. Heat ghee in a pan.
5. Fry the mustard seeds and cumin seeds till the mustard starts to splutter.
6. Pour the tamarind extract and add salt.
7. Add the ground paste and mix well.
8. Bring to a boil.
9. When it starts to thicken, remove and serve hot with rice.
Tip:
1. If you find it too thick, add a little water.
2. This can be stored in a clear, sterilized jar for upto 2 weeks if made into a very thick paste.
