This hot, tangy chilli sauce is the ultimate condiment to have with prawn vadai.
Using a mortar and pestle, pound the lemongrass, garlic, ginger and salt into a paste. Heat the oil in a saucepan over low-medium heat and fry the paste with the rampe, cumin and mustard seeds for 3 minutes, stirring regularly so the paste doesn’t stick to the bottom of the pan.
Add the fenugreek seeds, cinnamon stick, chilli powder, curry powder, turmeric and coriander and cook for 1 minute. Add the coconut vinegar and 250 ml (
Remove from the heat and strain through a fine sieve into another saucepan, discarding the solids. Return the liquid to the stove, and add the tomato ketchup and tomatoes. Bring to the boil, then simmer over low-medium heat for 15 minutes, or until the sauce has thickened. Allow to cool to room temperature before serving.
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