Moode with Ginger Chutney

Ingredients

• 100 g Ginger (Peeled and roughly chopped. Use young, tender ginger for best results.)
• 25 g Tamarind (Seedless, about a small lime-sized ball.)
• 40 g Jaggery (Grated or powdered. Adjust to taste.)
• 8 pcs Dry Red Chilies (Use a mix of Byadgi for color and Guntur for heat. Adjust to your spice preference.)
• 3 tbsp Gingelly Oil (Also known as Indian sesame oil.)
• 1 tsp Urad Dal (Split and skinned black gram lentils.)
• 1 tsp Chana Dal (Split Bengal gram.)
• 1 tsp Mustard Seeds
• 0.25 tsp Asafoetida (Also known as Hing.)
• 1 sprig Curry Leaves (About 10-12 leaves.)
• 1 tsp Salt (Adjust to taste.)
• 0.25 cup Hot Water (For soaking tamarind.)

Instructions

1. 1

   Prepare Tamarind and Ginger: Place the seedless tamarind in a small bowl and pour 1/4 cup of hot water over it. Let it soak for 15-20 minutes to soften. While it soaks, peel and roughly chop the ginger.

2. 2

   Sauté Lentils and Chilies: Heat 2 tablespoons of gingelly oil in a heavy-bottomed pan over low-medium heat. Add the urad dal and chana dal. Sauté for 2-3 minutes, stirring continuously, until they turn light golden and aromatic. Add the dry red chilies and continue to sauté for another minute until they puff up slightly. Ensure the dals don't burn.

3. 3

   Cook the Ginger: Add the chopped ginger to the same pan. Sauté for 5-7 minutes on low heat, stirring frequently. The ginger should lose its raw, pungent smell, become fragrant, and get lightly browned at the edges. This step is crucial for developing a deep, mellow flavor. Turn off the heat and allow the mixture to cool completely.

4. 4

   Grind the Chutney: Once cooled, transfer the sautéed mixture to a blender or mixie jar. Squeeze the pulp from the soaked tamarind directly into the jar, discarding any fibers. Add the grated jaggery and salt. Grind to a thick, smooth paste. If needed, add 1-2 tablespoons of the leftover tamarind water to aid grinding, but avoid adding too much to maintain a thick consistency.

5. 5

   Prepare the Tempering (Tadka): In a small pan, heat the remaining 1 tablespoon of oil over medium heat. Once hot, add the mustard seeds and let them splutter completely. Immediately add the asafoetida and curry leaves (be careful as they will splutter). Sauté for 20-30 seconds until the curry leaves are crisp.

6. 6