Ginger Sambar

Ingredients:

• 2 cups thick tamarind juice
• 2 sp channa dhal
• 2 sp thur dhal
• 1/2 sp mustard seeds
• Asafetida
• 2-3 sp sambar powder
• 3 onion big size
• 25 garlic flakes
• 4 - 6 inches ginger
• 1/2 sp fried and powdered fenugreek
• A few kari pathas
• Oil to fry
• Salt to taste
• 2 sp Jaggery

Method:

• In a pan make seasoning with mustard seeds, channa dhal and thur dhal.
• Cut onions, ginger and garlic. Grind them well in a mixer grinder.
• Add masala paste. Fry the masala till the oil comes out of it. Then add tamarind water.
• Add salt, fenugreek powder, asafetida and kari patha.
• Allow it to boil for 10 min. Add powdered Jaggery in the sambar.
• Stir well when it smells good remove from the fire.
• Serve with cooked rice. You can keep this ginger Kulambu for more than a week without refrigeration