For Day 2, Week 3 of BM #47, let us go to Telangana for this tangy gravy which happens to be a favorite of my husbands'.
It was unearthed the other day in a phone conversation with my MIL. Apparently she learnt it from her Telangana neighbors in Hyderabad almost 30+ years back.
This is a tangy treat for raw onion lovers. I am not one of them but my husband and older one love this gravy!
Tamarind water 2-3 cups
Onions, finely chopped 1/2 cup
Salt, Red chilli powder and powdered jaggery as needed
Seasoning (Oil/Ghee 1 tsp, Mustard seeds 1/2 tsp, Cumin seeds a pinch, Asafoetida a pinch)
Method Of Preparation -
Water down the tamarind extract to suit your taste.
Add all the ingredients and mix well. Check the taste and adjust the favors as per your taste. [No cooking the tamarind water.]
Heat a small pan, add ghee/oil and mustard seeds. After they pop add cumin and asafoetida. Remove from fire and pour it in the tamarind mixture.
Serve it as is along with steaming hot rice.
Preparation Time 8 min