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

Shallots – 3, sliced

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. Add sliced shallots and cook till light golden. Pour seasoning over the prepared gravy. Mix well. Let rest for 10 minutes. Serve hot/warm. This is an excellent combo for rice.