Tamarind Pachadi

How to Prepare

1. Extract tamarind pulp by soaking tamarind in 2 cups of warm water for 15 minutes, then squeeze and strain to get about 1.5 cups of pulp.
2. In a heavy-bottomed pan, add the tamarind pulp, jaggery, and 1 cup of water. Mix well and bring to a boil over medium heat.
3. Add turmeric powder, red chili powder, and salt. Stir continuously to avoid lumps and let it simmer for 10-12 minutes until it thickens to a jam-like consistency.
4. In a small tempering pan, heat sesame oil. Add mustard seeds and let them splutter.
5. Add urad dal, dried red chilies, curry leaves, and asafoetida to the tempering pan. Fry until the dal turns golden brown.
6. Pour the tempering over the tamarind mixture and mix well. Simmer for another 2 minutes.
7. Turn off the heat and let the pachadi cool. Serve with rice or as a side dish.