Ingredients
- 250 grams jaggery
- 6 teaspoons mustard seeds/rai
- 2 teaspoons fenugreek seeds/methi
- 15 black peppercorns
- 1 small piece cinnamon
- 1 teaspoon oil
- 4 teaspoons chilli powder
- 2 teaspoons turmeric/haldi powder
- 1 cup lime juice
Preparation
- Melt jaggery in a little water into a thick syrup.
- Roast rai and methi and grind to a fine powder along with peppercorns and cinnamon.
- Heat oil and fry chilli and haldi powders.
- Mix all the above with lime juice.
- The sauce should be bottled and kept aside to mature for at least a week prior to consuming.