Ingredients

• 1 lemon size - tamarind
• 2 tsp - oil
• 2 tsp - coriander seeds
• 1 tsp - cumin seeds
• 1/2 tsp - fenugreek
• 1/2 tsp - black pepper
• 2 tsp - urad dal
• 2 tsp - Bengal gram
• 4 - dry red chillies
• 1/2 cup - grated kopra (dry coconut)
• 2 tsp - ginger, finely chopped
• Salt to taste
• 2 tsp - jaggery powder
• For Seasoning:
• 1 tbsp - oil or ghee
• 1 tsp - mustard
• few curry leaves
• 1/2 cup - onion, finely chopped

How to Make Ginger Saaru

• Soak the tamarind in 1 cup of water and extract the juice.
• Heat oil and roast coriander seeds, cumin seeds, fenugreek, black pepper, urad dal, Bengal gram, and red chillies. Add kopra and roast lightly.
• Grind all these with ginger to a smooth paste.
• Mix the paste with tamarind juice.
• Add about 6 cups of water, salt and jaggery.
• Boil and simmer for 5 minutes and remove from fire.
• Heat the oil or ghee for seasoning. Add mustard.
• When it splutters, add curry leaves and onion.
• Fry till onion is light brown and add to the saaru. Serve.