Onions 2 large chopped finely
Garlic 4 to 5 cloves chopped finely
Thick tamarind extract ¼ c from a marble size tamarind
Jaggery 1 tablespoon powdered
Turmeric powder ½ teaspoon
Mustard seeds ½ teaspoon
Oil 2 to 3 tablespoon
Curry leaves a sprig
Salt to taste
To Dry Roast And Grind:
Dry red chilies 3 to 4
Fenugreek seeds ½ teaspoon
Mustard seeds 1 teaspoon
In a pan dry roast fenugreek, chilies and mustard and let cool. Grind to a fine powder and set aside.
Heat a pan with oil.
Pop the mustard and add curry leaves next.
Now, add the chopped garlic and fry till golden brown.
Next add the chopped onion and fry till light brown.
At this stage, add turmeric powder and tamarind extract.
Add jaggery, salt and the ground powder next and mix well.
Let it simmer on medium flame till oil separates.
Once done, transfer to a dry air tight container and refrigerate.
Works like a charm with dosas, idlies and curd rice.