Description
A super-spicy, tamrind based gravy.
General Information
| Country |
India |
| Region |
South India |
| Genre |
Vegeterian |
| Category |
Gotsu |
| Serving Size |
2 people |
| Preparation Time |
1 hour. |
Ingredients
| Measure |
Type |
Item |
| 2 |
tbsp |
Sundaikkai (or manathakkali) vathal |
| 1 |
lemon size |
Tamrind (only raw tamrind. Paste *will not* work) |
| 1 1/2 |
tbsp |
Chili powder (more if your chili powder is not spicy) |
| 2 |
tsp |
Toor dal |
| 1 |
tsp |
Mustard seeds |
| 1 |
pinch |
Asafoetida |
| 1 |
strip |
Curry leaf |
| 10 |
tbsp |
Gingelly Oil (for best taste) |
| 1 |
pinch |
Turmeric |
| 1 1/2 |
tsp |
Salt |
| 1 |
pinch |
Jaggery |
Method
- Soak the tamrind in warm water. Mash the tamrind and extract the water out (around 250ml - 300ml of water)
- Heat oil in a pan
- Fry the vathal in the pan till it turns brownish black and then take it out and keep it aside.
- In the same oil, put toor dal, mustard seeds, asafoetida, and curry leaves and fry for a few seconds (till seeds splutter)
- Add chili powder to the oil
- Add the tamrind water
- Add salt and turmeric
- Add Jaggery
- Boil everything till the oil comes out on top. The whole stuff should now be condensed into a gooey paste.
