Mulagapachadi
A traditional South Indian side dish prepared during festivals, featuring a sweet and sour tamarind-jaggery mixture enhanced with spices and sesame.
Ingredients
- 0.5 cup Tamarind (raw) (Black tamarind)
- 0.25 cup Water
- 0.25 teaspoon Turmeric
- 0.25 teaspoon Salt
- 0.25 teaspoon Red chilli powder
- 1 teaspoon Jaggery (Heap teaspoon)
- 0.25 teaspoon Til (sesame seeds) (Black sesame seeds)
- 0.25 teaspoon White rice
- 0.25 teaspoon Mustard seeds
- 1 unit Dry red chillies (Small chilli)
- 0.25 unit Ginger (Small piece of ginger)
- 1 unit Green chillies
- 1 sprig Curry leaves
- 1 teaspoon Sesame oil
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Instructions
- 1Soak the tamarind in water for 5 minutes. Squeeze the tamarind and boil it with water, turmeric, salt, and red chilli powder until it thickens.
- 2Add jaggery to the tamarind mixture and continue boiling until it reaches a semi-thick consistency. The mixture should flow slowly from a spoon. Allow it to cool.
- 3In a small kadai, dry roast black sesame seeds, rice, and mustard seeds. Grind them into a fine powder and add to the cooled tamarind mixture.
- 4Heat sesame oil in a small kadai. Add mustard seeds, finely chopped ginger, green chilli, curry leaves, and dry red chilli cut into two. Pour this tempering over the tamarind mixture.
- 5Mulagapachadi is ready to serve. It has a sweet and sour taste and can be stored for several days. If storing for an extended period, omit the powdered rice to prevent spoilage.
