Wednesday, February 23, 2011



Tamarind Extract - 1/2 cup
Jaggery Powder - 3/4 to 1 cup ( depending on the sweetness you need)
Ginger - 1 inch long piece
Green Chillies - 5
Salt to taste

For Seasoning:

Mustard Seeds - 1 tsp
Dry Red Chillies - 2
Curry Leaves - 8
Oil - 1 tsp

  1. Chop ginger and green chillies.
  2. Take tamarind extract and jaggery powder in a vessel and boil
  3. Add salt, chopped ginger and green chillies and continue to boil until the syrup thickens little bit.
  4. Heat oil in a wok, add mustard seeds, dry red chilli pieces and curry leaves and season it on the syrup.
  5. Serve with idli or dosa.
  6. You can preserve this for more than a month if refrigerated in an air tight container.


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