Sunday, June 29, 2008
My grandmother always whipped up this "sauce" as an accompaniment for her "ketchup loving" grand kids. She knew that her grand kids would demand tomato ketchup and she did not really care much for ready made ketchup. We used to love her chinchma gojju.
Tamarind Sauce - South Canara Style
1/4 cup tamarind pulp
1/2 cup jaggery, grated
salt to taste
1/2 tsp red chili powder
1 bunch cilantro
1 tsp oil
1/2 tsp cumin seeds
1. Grind tamarind pulp & cilantro together.
2. Add jaggery and grind again.
3. Add salt & red chili powder.
4. Add tempered oil, if using.
1. Actually, my grandmother never used any tempering. Let me confess, my picture wasn't coming out well without some addition of spices!!:-D
2. If using tamarind instead of pulp, soak it in the water and squeeze to get most of the tamarind juice & pass through a sieve.
3. The consistency of this gojju is thick like tomato ketcup. You can add some water to dilute it.
Check out my friend, Maya's Kotambari Paalya Gojju.
This post is my contribution to Jihva:Tamarind at Sig's Live To Eat.
Jihva series is started by Indira of Mahanandi.