>> November 23, 2011
This drink is usually served as a pre-dinner appetizer. You can adjust the seasoning to your taste, although the final drink should be a mixture of sweet, salty and spicy.
- Cumin seeds - 2 tsp
- Tamarind paste - 1 tbsp, mixed with 6 tbsp of water
- 600 ml water
- Grated jaggery - 2 tbsp
- Black salt - 1/2 tsp
- Finely chopped corriander leaves - 4 tbsp
- Curry leaves - 1 tbsp
1. Dry roast the cumin seeds in a small saucepan for a minute or so, until they start to darken. Crush them to a fine powder.
2. Combine the tamarind, water, jaggery and black salt in a jug, stirring constantly until the jaggery has dissolved. Stir in the ground cumin, corriander leaves & curry leaves.