Prep time 5 mins
Cook time 10 mins
Finely chopped Perandai stems 2 cups (1 cup = 200 ml)
Til oil 1 tbsp
Urad dal 3 tbsp
Hing 1/2 tsp
Red chili 8 nos.
Ginger 2 inches
Curry leaves a handful
Tamarind 1 gooseberry size
Coconut grated 1 1/2 tbsp or 2 inch piece
Powdered jaggery (optional) 1 tsp
1. In a skillet add a tsp of til oil and saute urad dal, hind and red chilies. Saute it till the urad dal turns golden brown. Transfer it to a blender jar.
2. In the same skillet, heat the remaining til oil and add the chopped perandai stems and saute for 2-3 mins.
3. Then add ginger and curry leaves and saute for 2 mins.
4. Now transfer this to the same blender jar and add tamarind, coconut, salt and jaggery. Grind this to a not-so-smooth paste. Just like how it is in the picture.
Serve hot with steamed rice and til oil.