The hero of this is the ginger and tamarind. The ginger needs to be old ginger, which is more fibrous than young ginger. Dice this and the green chillies
I am using gingelley oil which is sesame oil(UNTOASTED). This oil is known to lower cholesterol, help weight loss, an antioxidant and avoid osteoporosis.
Heat a heavy bottom pan and add gingelly oil. Once it is hot add the curry leaves. Be careful - will splutter.
Now add the black mustard seeds. This too will splutter and release its natural oils.
Now add the diced ginger. Cook this for 3 minutes or so. The ginger needs to be cooked but not caramelized, dark or burnt.
Now add diced green chillies and salt. Cook this for a further 3 to 4 minutes.
Now add the ground turmeric and asafoetida. Mix well. Cook for a minute.
Add the tamarind extract. Alternatively add 2 teaspoon of concentrated tamarind and dilute it with warm water to make up 1.5 cups of liquid. Add this to the ginger mixture.
Simmer this for 5-6 minutes till the mixture thickens.
Now add the jaggery.
The mixture will be glossy. Taste and adjust salt & jaggery.
You can serve this immediately with curd rice. Otherwise add this into a sterilized jar and place in the fridge. Consume within a month.
- 2.0Tbsp Gingelly Oil or Coconut Oil
- 1.0tsp Black Mustard Seed
- 1/2c Diced Ginger
- 2.0 Sprigs Curry Leaves
- 3.0 Green Chilli, diced
- 1/4tsp Turmeric Powder
- 1/4tsp Asafoetida Powder
- Salt to taste
- Jaggery or Dark Brown Sugar to taste
- 1/2c Tamarind Extract