Serving:4 |Type: Chettinad-Kuzhambu
Ingredients:
| Thatappayaru | -1cup |
| Onion(Diced) | -½ cup |
| Tomato(Diced) | -½ cup |
| Chili Powder | -1 ½tsp |
| Coriander powder | -3tsp |
| Turmeric | -¼tsp |
| Tamarind | -small marble size |
| Salt | -to taste |
| Coriander leaves | -few |
Seasoning:
| Oil | -2tbsp |
| Mustard | -½tsp |
| Urad Dhal | -½tsp |
| Cumin | -¼tsp |
| Fenugreek | -¼tsp |
| Curry leaves | -few |
| Red Chili | -1 |
Method:
- Dry roast thatappayaru until aroma comes on medium flame.
- Take a pressure cooker put the roasted thatappayaru with 2 cups of water and chili, coriander powder and cover with lid.
- Let 2 whistle comes and keep it simmer for 10 minutes and turn off the stove.
- Soak the tamarind with ½ cup of water and squeeze out the pulp and keep it aside.
- Take a pan heat with oil add seasoning fry without burning then add onion sauté for 1 minute.
- Now add tomato , salt and turmeric sauté well until tomato get mash.
- 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.
- Serve with white rice.
Note:
- Instead of tamarind pulp you can use lemon juice.
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