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| Main ingredients | Tamarind, Turmeric powder, Gram flour, Oil, Mustard seeds, Asfoetida, Curry leaves, Crushed ginger-garlic-green chillies, Jaggery, Fresh coriander leaves |
| Cuisine | Maharashtrian |
| Course | Dals and kadhis |
| Prep time | 35-40 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Sweet and sour |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 cup tamarind (chinch), soaked in 3 cups water for 30 minutes
- Salt to taste
- ½ teaspoon turmeric powder
- 2 tablespoons gram flour (besan)
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- ¼ teaspoon asafoetida (hing)
- 8-10 curry leaves
- 1 tablespoon crushed ginger-garlic-green chillies
- 1 tablespoon chopped jaggery
- 2 tablespoons chopped fresh coriander leaves + to sprinkle
- Steamed rice for serving
Method
- Squeeze the soaked tamarind and extract the pulp and strain through a fine sieve into a mixing bowl.
- Add salt, turmeric powder and gram flour and mix well.
- For the tempering, heat oil in a deep pan, add mustard seeds and once they start to splutter, add asafoetida, curry leaves and crushed ginger-garlic-green chillies, mix and sauté for 30 seconds.
- Add the tamarind mixture, mix and cook on medium heat for 10-12 minutes, stirring at regular intervals.
- Add jaggery and cook till it dissolves. Add coriander leaves and mix well.
- Transfer into a serving bowl, sprinkle coriander leaves and serve hot with steamed rice.
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