INGREDIENTS: Oil, Ginger, Green chillies, Jagri (bellam), Menthi pindi (fenugreek seeds powder), Curry leaves (karevepaku), Tamarind (chinthapandu), Red chillies, Red chilly powder, Salt, Avalu (mustard seeds), Jeera (cumin seeds), Urad dal (vudhiballu), Bengal gram (senagaballu), Coriander, Turmeric (pasupu)

PREPARATION:
  • Place kadai on flame, heat 7-8 table spoons of oil
  • Add avalu, jeera, urad dal, bengal gram , currry leaves, red chillies and wait till they splitter
  • Now add one cup of peeled chopped ginger pieces, green chillies and fry for few minutes
  • Then add one cup of tamarind pulp, pinch of turmeric, half cup of jagri powder and mix
  • Let it cook or boil for 5 minutes
  • Now add 2 spoons of red chilly powder, 1 spoon methi powder, salt and saute it
  • Boil for few more minutes till you observe oil floating on the top
  • Off flame, dish out and garnish with chopped coriander
  • Tastes good with idlies, dosas, rice, chapathis..
  • It even stays for a long time of around 3 - 4 months

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