Pandhra Rassa

Method

Dry roast coriander seeds, cumin seeds, and sesame seeds separately in a pan until fragrant, then set aside. Grind the roasted coconut, peanuts, sesame seeds, roasted spices, dried chillies, garlic, and ginger into a fine paste with minimal water. Heat oil in a pan and add mustard seeds followed by curry leaves until they crackle. Add the ground paste and fry for 3-4 minutes, stirring constantly to release the flavours. Add tamarind paste, jaggery, and water, bringing to a simmer and cook for 8-10 minutes until the rassa reaches a sauce consistency. Season with salt to taste and serve as an accompaniment to rice, roti, or with dal.