A
special recipe from my mother’s diary. She
made a lot of it and shared it with family, friends, and neighbors. So, in her
memory, I also attempted to make it. The recipe was taken straight from her
diary. Though not to her perfection.
Big green chilli – 1kg
Tamarind – 300gm
Sesame seed – 150gm
Mustard seed power – 50gm
Cumin powder – 30gm
Fenugreek seed powder – 15gm
Fennel powder – 15gm
Turmeric powder – 20gm
Red chilli powder – 5gm
Salt – 150gm
Asafoetida – 5gm
Oil – ½ kg
Water – 2 cups
Vinegar – 50gm
Method
1. Sock tamarind in water and make a pulp (sock and strain)
2. Roast sesame seed and grind to a course powder
3. In half the oil fry the green chilli till it is half done
4. Heat the remaining oil
5. When it is hot, slow the heat and add fenugreek powder, mustard powder and sesame powder and mix
6. Not add the tamarind pulp and boil
7. Now add the cumin, red chilly, asafoetida, turmeric, fennel powders and salt
8. To this add fried chilies
9. Mix and bring to boil
10. Its done, let it cool completely
Method
1. Sock tamarind in water and make a pulp (sock and strain)
2. Roast sesame seed and grind to a course powder
3. In half the oil fry the green chilli till it is half done
4. Heat the remaining oil
5. When it is hot, slow the heat and add fenugreek powder, mustard powder and sesame powder and mix
6. Not add the tamarind pulp and boil
7. Now add the cumin, red chilly, asafoetida, turmeric, fennel powders and salt
8. To this add fried chilies
9. Mix and bring to boil
10. Its done, let it cool completely
11. Now it is ready to be bottled and
consumed.
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