AuthorARY ZAUQ
Soak 250gm tamarind in 1½ liter water for 2 hours. Then rub with hands and remove the seeds. Strain them.
In saucepan add the tamarind pulp , along with 1 tsp salt and 2 tsp red chili powder. Cook for 10 minutes. Then add 50gm jaggery.
When the jaggery starts to dissolve, pour the corn flour dissolved in water stirring continuously until the mixture thickens. Turn the flame off
In the end, add 2 tsp toasted cumin, 1½ tsp toasted ginger powder and 1 tsp toasted carom seeds powder.
Delicious ‘imli ka chatkhara’ is ready to serve.
Ingredients
Directions
Soak 250gm tamarind in 1½ liter water for 2 hours. Then rub with hands and remove the seeds. Strain them.
In saucepan add the tamarind pulp , along with 1 tsp salt and 2 tsp red chili powder. Cook for 10 minutes. Then add 50gm jaggery.
When the jaggery starts to dissolve, pour the corn flour dissolved in water stirring continuously until the mixture thickens. Turn the flame off
In the end, add 2 tsp toasted cumin, 1½ tsp toasted ginger powder and 1 tsp toasted carom seeds powder.
Delicious ‘imli ka chatkhara’ is ready to serve.