Verum Pulincurry / Tamarind Curry
Ingredients (Serves 3 – 4)
1. Tamarind – Lime-sized
Coriander powder – 1.5 tsp
Chilli powder – 1/2 tsp
Fenugreek powder – 1/4 tsp
Hing / kaya podi – 2 pinches
Salt – To taste
Water – 1 – 1.5 cups
To season
2. Oil – 2 tsp
Mustard seeds – 1/2 tsp
Dry red chilies – 2, broken
Curry leaves – 1 sprig
Method
1. Soak tamarind in 1/2 cup warm water for 15 minute. Squeeze well and extract its juice. Strain into a vessel. Add all the other ingredients numbered 1 to the vessel. Bring to a boil. Cook for about 8 minutes at medium heat. Switch off.
2. Heat oil in a small pan. Splutter mustard seeds and fry dry red chilies and curry leaves. Pour seasoning over the prepared curry. Serve hot/warm. This is an excellent combo for rice.
wow, looks great Maya, my mom makes it similar way, yummy yummy..
http://www.sujiscookbook.com
looks sooo tempting n delicious…
nice clicks, looks yum!
I would love to have the whole platter Maya!! Very tasty looking dishes!
Pass the plate to me..