Thick tamarind juice ½ cup
Groundnut oil 2 spoon
Mustard 1 t spoon
Fenugreek ½ t spoon
Red chilli 4 broken to 2” pcs
Curry leaves 2 stem
Shallots ½ cup (cut to thin round pcs)
Green chilli 5 cut to pcs
Jaggery 1 small pc
Salt to taste
In a deep wok heat oil, sputter mustard, fenugreek, red chilli and curry leaves respectively. To this add shallots and green chilli. Fry till shallots turns transparent. Pour tamarind juice and 8 cups of water add salt and jaggery. Boil well. Remove from fire. This can be served with rice.
(a dish from Palakkad)
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