Tambda Rassa

Method

Toast the dried red chillies, coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns in a dry pan for 2 minutes until fragrant, then grind to a fine powder with the grated coconut, garlic, and ginger. Heat groundnut oil in a heavy-bottomed pan, add mustard seeds and allow them to crackle, then add curry leaves and asafoetida. Pour in the ground spice paste and cook on medium heat for 3-4 minutes, stirring constantly to release the flavours without burning. Add tamarind paste, jaggery, salt, and water, then simmer gently for 10-12 minutes until the sauce thickens slightly and the raw spice flavour mellows into a cohesive, tangy-sweet base. The rassa should have a deep mahogany colour and coat the back of a spoon. Serve hot as an accompaniment to steamed modaks, ukdiche modaks, or rice.