Ingredients
Equipment
Method
- Prepare Ingredients: Wash 15 green chillies and slit them in half. Soak a lemon-sized ball of tamarind in water and extract the juice. Melt two blocks of jaggery in about half a cup of water to prepare the jaggery syrup.
- Sauté Green Chillies: Heat a little coconut oil in a pan and lightly sauté the slit green chillies for a couple of minutes until they are slightly soft (do not change their color too much). Remove and set them aside.
- Tempering: In the same pan, add another tablespoon of coconut oil. Splutter 1 teaspoon of mustard seeds and ½ teaspoon of fenugreek seeds.
- Add Aromatics: Add 1 tablespoon of finely chopped garlic, 1 tablespoon of finely chopped ginger, and a sprig of curry leaves. Sauté until the raw aroma disappears.
- Add Tamarind & Jaggery: Pour in the extracted tamarind juice and the prepared jaggery syrup. Let it boil for about 5 minutes on medium flame.
- Add Spices: Lower the flame and add ¼ teaspoon of turmeric powder, 1 teaspoon of red chilli powder, and salt to taste. Mix well and let the raw smell of the spices go.
- Combine Chillies: Add the previously sautéed green chillies into the boiling gravy.
- Simmer and Thicken: Cook on low-to-medium flame until the gravy thickens and the tangy-sweet flavors deeply infuse into the green chillies.
- Final Touch: Sprinkle a pinch of asafoetida (kayam powder), mix everything thoroughly, and turn off the stove. Your delicious Tamarind Chilli is ready!
Video
Notes
Storage: This side dish stays good for several days and tastes even better as the flavors mature. Store it in a clean, dry airtight container.
Spiciness: You can adjust the number of green chillies depending on how spicy you prefer the dish to be.
Spiciness: You can adjust the number of green chillies depending on how spicy you prefer the dish to be.