Ingredients

• 6 finger sized - mango ginger
• 6 - green chillies
• Salt to taste
• 1 lemon size - tamarind
• Turmeric powder - a pinch
• 1 tbsp - grated jaggery
• For Grinding:
• 2 tsp - Urad dal
• 1/2 tsp - fenugreek seeds
• Curry leaves - a few
• For Seasoning:
• 2 tsp - gingili oil
• 1 tsp - mustard seeds
• 1 tsp - channa dal
• 1/4 tsp - asafetida

How to Make Mango Ginger in Tamarind Paste

• Soak tamarind in water and extract the juice and keep it aside.
• Finely chop the mango ginger and green chillies and keep it aside.
• Dry fry the urad dal, fenugreek and curry leaves till the colour of the dal changes light brown.
• Grind to a fine powder.
• Heat a pan, pour gingili oil and fry the finely chopped mango ginger and green chilli for about 5 mins in a low flame.
• Grind into a fine paste.
• In a pan heat gingili oil and splutter mustard seeds.
• Add channa dal, curry leaves and asafoetida and fry it till the dal becomes light brown colour.
• Add the tamarind extract, turmeric powder and salt and let the mixture boils for 5 mins in the medium flame.
• Finally add the ground powder, ground paste and add the grated jaggery.
• Boil for a while and remove from flame.
• Recipe courtesy: Subbu's Kitchen