A fiery and sweet Andhra-style condiment made with fresh ginger and jaggery.
Hands-free mode with voice commands & timers
No ratings yet
Soak the tamarind in half a cup of hot water for 20 minutes, then squeeze and extract a thick pulp, discarding the fibers.
In a small pan, dry roast the fenugreek seeds until they turn golden brown, then grind into a fine powder.
Heat one tablespoon of oil in a pan and sauté the chopped ginger pieces for 3-4 minutes until the raw smell disappears, then let them cool.
Place the sautéed ginger, tamarind pulp, jaggery, red chili powder, and salt into a blender and grind into a smooth, thick paste without adding extra water.
Transfer the ground paste into a bowl and stir in the roasted fenugreek powder.
Heat the remaining sesame oil in a small pan for tempering; add mustard seeds and let them splutter.
Add the dry red chilies, curry leaves, and asafoetida to the hot oil, frying for 30 seconds until aromatic.
Pour the hot tempering over the ginger paste, mix thoroughly, and store in a clean glass jar once completely cooled.
