Serving:3 |Type: Kootu/Poriyal/Chettinadu

Ingredients:

Seasoning:

Method:

1. Take the tamarind soak it with ½ a cup of water and take out the pulp extract and keep it aside.
2. Heat a pan with oil, add all of the seasonings fry it without burning.
3. Add onion, green chili and capsicum sauté well about 3 minutes on medium heat.
4. Now add tomato, turmeric and salt sauté well until tomato get smashed.
5. Then add mango-ginger, boiled Bengal gram  dhal and chili powder fry it about 1 minute.
6. Now add tamarind pulp and water.
7. Boil it until all the vegetables cook through.
8. Meanwhile in a small bowl, add the rice flour and water and make a paste.
9. Add the rice flour paste after the vegetable are cooked.
10. Let it boil for 1 more minute and turn off the stove.
11. This mandi should look  semi-solid.

Note:

1. You can use the water  in which the rise was washed, instead of rice flour.
2. This dish is very tangy, most enjoyable with curd (yogurt) rice.