Soak tamarind in a litre of water for an hour. Add jaggery and mix well till dissolved. Strain taking care not to pour in the sandy sediment. Break ghari into small pieces, add to tamarind water. Add all other ingredients, except seeds, ghee and asafoetida. To season, heat ghee in a small saucepan. Add seeds and asafoetida, allow to splutter. Pour over raita and cover immediately. Allow to cool, open and mix well. Chill for an hour before serving. Note: This dish forms an excellent cooler in scorching summer heat. If jaggery is not your cup of tea, just substitute with light brown sugar. Making time: 30 minutes (excluding soaking time) Makes: 4-5 servings Shelflife: 8-10 hours
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