Ginger --------100 gms
Jaggery--------100gms
Tamarind------100gms
Red chillies ----6-8
Oil (preferbly til oil)----half a cup
Methi seeds------one tabspn
Channa dal-------one tsp
Mustard seeds----one tsp
Hing------------1/4 tsp
salt as per taste
Method
wash, peel and cut the ginger into pieces
Soak the tamarind in a small quantity for some time till soft
Roast the methi seeds till light brown and grind them to a fine powder
Grate the jaggery
Now take the oil in a pan and fry the ginger till pink in color and keep it aside
Squeeze out the thick juice of the tamarind and keep it aside.
Fry the channadal and the red chillies
Now grind all these----ginger, tamarind paste, jaggery, red chillies and the channa dal to a fine paste
Add the methi seeds powder to it
Add salt
Tempering/tadka
In a litttle oil, fry the mustard seeds till they splutter , add hing to it and pour all that on to the prepared ginger paste
This is best eaten with hot rice or better still with idlis
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