100 gms jaggery
15 gms tamarind
1 tbsp lemon juice
2 cardamom
1 pinch salt
1 tiny pinch edible camphor (optional)
5 curry leaves
500 ml water
METHOD
Soak the jaggery in 1½ cup hot water.
Soak the tamarind in ½ cup hot water.
Soak both for 15-20 mins.
After 15 mins mix the jaggery well to dissolve any large lumps.
Squeeze the tamarind and add it to the jaggery water.
Mix this well and strain it with a fine mesh strainer.
To this strained liquid add the salt, edible camphor, lemon juice and give it a nice mix.
Crush the cardamoms until the seeds are crushed well, add this to the jaggery liquid and top it with extra water to adjust the sweetness.
Add some roughly crushed mint leaves and serve cold.
Enjoy!!!
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