1/4tsp mustard seeds
2 sprig curry leaves
2-3 red chilie
250g (125g) Finely chopped Ginger
100g(50g) green chilie (chopped)
150g(75g) tbsp grated jaggery(adjust to your taste)
200g (100g) Tamarind(refer pic)
2 cup water
Salt
1tsp (.5tsp) turmeric
1tsp (.5tsp) Chili powder
very small piece of kayam
Pinch of Uluva podi
Directions
1tsp (.5tsp) turmeric
1tsp (.5tsp) Chili powder
very small piece of kayam
Pinch of Uluva podi
Directions
Soak tamarind in 2 cups of water for 10-15 mins.Extract the juice and drain it.Heat oil in a pan,add ginger,green chili,curry leaves and saute till the raw smell of ginger is gone and it starts turning slight brown in colour.(it takes 20 mins).Then add the tamarind juice.When it starts boil add jaggery,chili powder,turmeric powder,uluva Podi and salt.Reduce the flame and cook till it reaches the thick consistency.
