Ingredients
Coriander seeds – 1 tablespoon.
Peppercorns – half tablespoon.
Red chillies – 2 numbers.
Tamarind water(soaked) – 2 cups
Coriander stems and leaves – 1 bunch.
Jaggier – 1 tea spoon.
Salt – to taste.
Oil – as required.
Mustard seeds – 1 tea spoon.
Cumin seeds – 1 tea spoon.
Turmeric – half tea spoon.
Curry leaves – 1 spring.
Method:
Crush coriander seeds, peppercorns, red chillies, into a coarse powder and dry roast in a vessel. Now
soaked tamarind water, coriander stems and leaves, salt, water and let it boil for 5 minutes.
After 5 minutes switch off the flame and let it cool for a while. In the mean time take little oil in a hot pan and
add mustard seeds, cumin seeds, turmeric . Now add chopped onions, curry leaves in it and mix it once. Strain
the tamarind water and keep it aside. Add the tempering in it and mix well. Let it simmer for 2-3 minutes with
Jaggier in it and serve with rice.