pulingkari

Ingredients:
Vegetable of choice                : 300 gms (can use mixed vegetables together)
Tamarind juice                        : from a small lemon sized ball
Channa dal (kadalai paruppu): 1 tsp
Dried red chillies                     : 3 or 4
Methi seeds                            : 1/2 tsp
curry leaves
Raw rice                                  : 1/2 tsp
Freshly grated coconut            : from half a coconut
Turmeric powder                      : 1 tsp
Mustard seeds                         : 1/2 tsp
Jaggery (optional)
Oil                                            : 1 tsp

 Method:

Cut the vegetable and boil it in tamarind juice along with turmeric powder and salt. Add a small piece of  jaggery if you like. (a spoon if using powder)

In a little oil fry kadalaiparuppu, methi seeds, raw rice, red chillies and curry leaves. Grind together with coconut into a smooth paste.

When the veggies are cooked and the raw smell of tamarind evaporates, add the ground paste and boil for  a few more minutes.

Heat oil, splutter mustard seeds and pour over the mixture. Garnish with curry leaves and coriander leaves.