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Ingredients
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Quantity
|
|
Curry leaves (neither too tender nor too
mature – aromatic)
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6 stems
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Tamarind
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the size of a small lemon
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|
Jaggery
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the size of ½ a lemon
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Red chillies
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10
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Salt
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to taste
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Soak tamarind in 4 tbsp. of water for 5 minutes. Remove.
Soak red chillies in a small bowl of water for 5 minutes. Remove.
Clean and pluck curry leaves.
Grind tamarind, red chillies, and curry leaves with salt and
jaggery.
Add tamarind water and whip.
