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.