TAMARIND GOJJU

INGREDIENTS:

1 big lemon sized ball of tamarind or 2 tablespoons of Tamarind Concentrate

Equal amount of Jaggery

Salt to Taste

A pinch of Red Chilli Powder

A pinch of Turmeric Powder

A pinch of Rasam Powder(homemade, or if store bought try the MTR Rasam Powder)

2 teaspoons of Oil

1/2 teaspoon of Mustard Seeds

2-3 Curry Leaves

METHOD:

1. If you are using tamarind, soak it in water for atleast 30 mins, and extract a thick pulp. Discard the fibrous residue.

2. Heat oil in a small vessel.

3. When hot, add the mustard seeds and let them splutter. Then add the curry leaves.

4. Take off the heat and add the extracted tamarind pulp. If you are using tamarind concentrate, add about 1/4 to 1/2 cup of water to it.

5. Put the vessel back on low heat.

6. Add all the other ingredients and let it come to a slow simmer.

7. Adjust the salt/jaggery/chilli powder to taste.You can adjust the thickness of the sauce by adding water. Ideally it should be thick like honey.

This is Side Dish for Khara Pongal. For more Pongal Receipes Click here.