The name sounds intriguing isn’t it? Kaapsukuntayi is a tangy, sweet and spicy dish which is popular at my friend Nirmala Kamath’s place. It goes well with rice, chapati or even as a dip with cutlets. Extremely flavourful and delicious.
100 gms tamarind soaked in warm water
100 gms or more of jaggery grated depending upon how tart the tamarind is
9 green chillies finely chopped
2 inch piece of ginger grated
A small fistful of raisins.
Extract the pulp from the soaked tamarind. Sieve it and tip it into a pan. Add the jaggery, salt, finely chopped chillies and grated ginger and bring to a boil. Lower heat and keep simmering till it becomes semi solid. Switch off the stove and add the raisins. Cool thoroughly and bottle. Stays good in the refrigerator for a long time.
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