Serving:4 |Type: Chettinad-Kuzhambu

Ingredients:

Seasoning:

Method:

1. Dry roast thatappayaru until aroma comes on medium flame.
2. Take a pressure cooker  put the roasted thatappayaru with 2 cups of water and chili, coriander powder and cover with lid.
3. Let 2 whistle comes and keep it simmer for 10 minutes and turn off the stove.
4. Soak the tamarind with ½ cup of water and squeeze out the pulp and keep it aside.
5. Take a pan heat with oil add seasoning fry without burning then add onion sauté for 1 minute.
6. Now add tomato , salt and turmeric sauté well until tomato get mash.
7. Then add cooked thatappayaru  and tamarind pulp cook it for 5 minutes (if water is needed you can add water while cooking) then garnish with coriander leaves then turn off the stove.
8. Serve with white rice.

Note:

1. Instead of tamarind pulp you can use lemon juice.