This is one of my favourite pickles of all, one that I would just gobble without any accompaniments!! ok guys I am a chiili freak, an ardent lover of this HOT veg...;)......and this recipe makes the veggie so much more desirable esp if you eat it with idli n dosa varieties...I really dont know the measures well, I use approximations most of the time...but this shd turn out good....
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| Tamarind Juice |
Long chillies--about 25, washed, dried and cut in 2cm circular pieces
tamarind (without seeds) take juice of 2 indian lemon size with about a glass of water
(you can use Priya's tamerind pulp about a tablespoon mixed in the water.)
asfoetida---1/2 tsp
methi seed powder----1/4 tsp(roast methi seeds and powder)
salt to taste
turmeric powder- pinch
powdered jaggery/brown sugar or sugar---1-2tsp
Sunflower oil or gingily oil----4 tbsp(add more or less depending on how long you want to preserve it )
In a kadhai/deep pan put the oil and add cut chillies to it, lightly fry it in the oil. After a few moments add the tamerind juice slowly. Add salt, asfoetida powder , turmeric and methi pdr. Let the chillies cook and absorb the tamerind juice. Keep it on stove for about 3-5 min, till the 1/2 of tamerind water is evaporated and oil starts to ooze out. Add the powdered jaggery and mix well. Enjoy it with any tiffin...
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