Ingridients:
2 cups grated ginger
1 cup tamarind extract
3/4 cup grated jaggery
salt - to taste
Oil for frying
To grind:
1/2 tsp cumin seeds
1/2 tsp fenugreek seeds
1 1/2 tsp coriander powder
2 tsp red chilly powder
1 cup grated coconut
5 tbsp oil
Tempering:
1/2 tsp mustard seeds
1 tsp curry leaves
10-12 green chillies finely chopped
1 tsp oil
Deep fry the grated ginger until golden brown and drain on kitchen paper. Tamarind extract is obtained by soaking the dried tamarind in warm water for sometime, squeeze it, take the extract by running through a sieve to remove the seeds and skin.
Heat 5 tbsp of oil in a small kadai on medium heat, and add the whole and ground spices(cumin seeds, fenugreek seeds, coriander powder, dry chilly powder) until it starts giving an aroma. Add the coconut and roast the coconut to a golden brown colour. When done, cool the mixture. Blend the mixture using the tamarind extract to get a silky brown paste.
Heat 1 tsp of oil in a large wok on medium flame and add the mustard seeds until they start spluttering. Add curry leaves, and the chopped green chillies and saute briefly. (When you hear people coughing around the house, and maybe some neighbours) add the roasted silky bown paste, and let it come to a simmer. Now add the fried ginger, salt, grated jaggery and cook until it becomes thick. Cool and serve with ....... ANYTHING!!!
It should be enough to last about two-three weeks unless it starts accompanying every meal and every dish. Control yourself and your family members to just use it as a chutney, and to have rice with injipuli and not have injipuli with rice, get it??
