Tamarind in English (Hunsehannu in Kannada and chinchamba in Konkani) is a must in the preparation of Indian food, especially South Indian food. It is often used as a replacement for tomatos and now in the Tamarind season, we buy it for the whole year’s stock in bulk. Now a days of course tamarind pulp is available in plenty but if you can, fresh tamarind is always a better option. We normally prepare Tamarind gojju during this season when they are available fresh. It goes well with some mild dishes like the Moongdal usli and also Rice/Dal. So here goes.
What you need to have:
1. Fresh Tamarind – 4-5
2. Jaggery – 4-5 tablespoons (depending upon tanginess of tamarind)
3. Green Chilli – 1
4. Chopped coriander leaves – 2
What you do with what you have:
1. Peal tamarind and soak it in water for about 10-15 minutes so that it turns out smooth to run in the mixer. When smooth run it in the mixer and strain it through the strainer adding required quantity of water.
2. Add crushed jaggery, chopped coriander leaves and required quantity of salt to it. Chop green chillis and squeeze it with salt and mix it to the juice.
3. Place a spatula with 2 teaspoons of cooking oil it on medium flame. When heated add mustard, broken red chilli pieces and curry leaves to it. Season the same to the juice. Add finely chopped coriander leaves to it also. Yummy with rice and dal as well.
Good to remember:
1. Quantity of Jaggery depends upon the tanginess of tamarind and once you season the gojju just crush a few mustard seeds in it which gives extra flavor.
How long it takes: 30 minutes
Number of servings: 2-3