Inji Poondu Thogayal

How to Prepare

1. Heat 2 tablespoons of sesame oil in a kadai over medium heat.
2. Add 20 dried red chilies and fry until they turn crisp. Remove and set aside.
3. In the same kadai, add 200g of peeled ginger (chopped) and 200g of peeled garlic. Sauté until the raw smell disappears (about 3-4 minutes).
4. Add 2 cups of grated jaggery and 100g of tamarind (soaked and pulp extracted). Cook for 2 minutes until it melts and blends well.
5. Turn off the heat and let the mixture cool completely.
6. Transfer the cooled mixture to a mixer grinder along with the fried red chilies and 2 teaspoons of salt. Grind to a smooth paste without adding water.
7. Heat 4 tablespoons of sesame oil in the kadai, add 2 teaspoons of mustard seeds, and let them splutter.
8. Add the ground paste to the kadai and cook on low heat for 5-7 minutes until the oil separates and the thogayal thickens.
9. Turn off the heat and let it cool. Store in an airtight container.