KAPSI GUNTAYI
A SWEET & SOUR, HOT & SALTY, VERY VERY NAUGHTY, SAUCY RAISIN DELIGHT
Ingredients:
1) Tamarind – 100 gm.
2) Raisins (dry seedless green grapes) – 250 gm.
3) Tender ginger – a 2 inch piece
4) Hot green chilies – 5 Nos.
5) Dry red chilies – 3 Nos.
6) Tender curry leaves – 2 sprigs
7) Coriander leaves of 1 plant
8) Salt – 1 ½ tea spoons
9) Sugar – 2 tea spoons
10) Jaggery (Unrefined cane sugar lumps) – 200 gm.
11) Mustard seeds – 1 tea spoon
12) Black sesame seeds (nigella ) – 1 table spoon
13) Gingelly oil (sesame oil) – 40 ml.
To Cook:
Soak the tamarind in 200 ml. of hot water. When it is cool enough to touch, squeeze well with your fingers. Then use a coarse sieve or a perforated vessel to gently scrub and leech out the tamarind paste into a bowl. Boil the jaggery in 50 ml. of water and stir until it dissolves fully. Using a fine stainless sieve, collect the clear melted jaggery. Finely chop the green chilies, red chilies, curry leaves and peeled ginger. Chop the coriander leaves separately and set aside. Pluck out the stems of the raisins. Wash and drain.
In a pan, heat up the gingelly oil and tip in the mustard seeds. When they have crackled fully, chuck in the sesame (nigella) seeds. When they start spluttering, put in the chopped chilies, ginger and curry leaves. Pour the tamarind paste and chuck in the raisins. Stir for 2 minutes and add the melted jiggery and salt. Boil well. The raisins should be fully immersed in the sauce. If not, add enough water. Stir to avoid burning at the base. Taste and see whether the balance of sourness, sweetness and saltiness are to your satisfaction. Add more sugar or seasoning if required.
Now, add the chopped coriander leaves. Boil for 3 minutes and switch off the heat. On cooling naturally, transfer to dry airtight glass jars and refrigerate.
I’m sure you and your family will love this dish.
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