Ingredients

• 50 g - tamarind
• 1/2 cup - grated jaggery
• 3 tbsp - chopped onion
• 1 tbsp - coriander finely chopped
• 1 tsp - ghee
• 1/2 tsp each - cumin and mustard seeds
• 1 tsp - red chilli powder
• 1/4 tsp - black salt powdered
• 1 tsp - cumin powder
• 2-3 pinches - asafoetida

How to Make Tamarind Raita

• Soak tamarind in a litre of water for an hour.
• Add jaggery and mix well till its dissolved.
• Strain taking care not to pour in the sandy sediment.
• Add onion to tamarind water.
• Add all other ingredients, except seeds, ghee and asafoetida.
• To season, heat ghee in a small saucepan.
• Add seeds and asafoetida, allow to splutter.
• Pour over raitha and cover immediately.
• Allow to cool, open and mix well.
• Chill for an hour before serving.