Sambarballi Panna Kadi

Sambarballi Panna Kadi - Asha Pai

Fry 1 and 1/2 tsp of jeera and 1 tsp black pepper in 1 tsp of ghee till aromatic. add 25-30 finely chopped sambarballi paan (ajwain leaves) and fry till wilted. now add 1/2 cup of freshly grated coconut and fry till dry, do not brown. remove from fire, when cool grind along with 1 tsp of tamarind paste till smooth with some water. remove and boil adding enough water to adjust thickness and salt to taste. temper with 3/4 tsp mustard,3 broken dry red chillies, and a few curry leaves. (alternately temper with 5-6 cloves of crushed garlic browned in oil along with 3 broken dry red chillies). another version is to add curds to the ground paste instead of the tamarind paste and proceed to temper without boiling the mixture.