At our home this is one of the regular side dishes that accompany the pongal which is prepared on the day of Pongal festival. We just love it so much for this stimulates our taste buds by rendering a mixture of tastes; sweet, heat, salt and sourness. It is not frequented at home as it is pretty much concentrated and so we indulge as and when prepared. Apart from pongal it goes well with curd rice.
Yields: 1 cup
Preparation Time: 5 minutes
Cooking Time: 15 minutes
1. Green chilies – 5-10 (depending on the heat of chilies)
2. Tamarind extract – ½ cup
3. Jaggery – half a lemon size
4. Salt to taste
5. Gingelly oil – 1 tbsp
6. Mustard seeds – ½ tsp
7. Curry leaves – 1 sprig
8. Asafoetida – 1 pinch
Step 1: Heat oil in a pan, splutter mustard seeds in it, add curry leaves, asafoetida and green chilies to it. Sauté until green chilies let out a nice aroma and turn whitish.
Step 2: Dissolve jaggery in ½ cup of water, filter and add it to the pan.
Step 3: Add the tamarind extract, salt and boil in simmered heat until becomes thick. Adjust salt, sour and sweet if required at this stage.
Step 4: Serve with steamed rice or curd rice. This can be stored for few days.