Puli Kuzhambu

Kara Kuzhambu and Puli Kuzhambu are almost same but bit changes in the ingredients and the method of preparation.I used the ladies finger in this recipe,you can use drumstick,brinjal,sundakkai, pavakkai,etc...Here is the recipe... 

Ingredients:

5-6 ladies finger(chopped into 1/2" pieces)
lemon sized tamarind
1/4 tsp fenugreek seeds
1/2 tsp mustard seeds
1 medium sized onion chopped/6 small onions
1 medium sized tomato chopped
1 garlic crushed
few curry leaves
1/3 tsp turmeric powder
1 tsp chili powder
2 tsp coriander seeds
2 tbsp oil
1 tbsp coconut(grind into a fine paste with enough water)
Salt to taste

Method:

Soak the lemon sized tamarind with 1 cup of water for 15 Min's.After 15 Min's using hand extract the juice and filter the impurities.Keep the tamarind extract aside.

Heat oil in a pan or a kadhai.Add the mustard seeds and fenugreek seeds wait until it splutter.Then add the chopped onion,tomatoes,curry leaves and crushed garlic,saute them well in the oil,until  the tomatoes and onion become soft.

         Add the ladies finger in the kadhai and fry them well with onion and tomato.Then add the tamarind extract in it.

Add the turmeric powder,chili powder,coriander powder and salt.let them cook until the raw smell goes out completely.Cover and cook for few Min's so that the veggie also get fully cooked.

Add the coconut paste and cook for few minutes.If it is too chick and you want more gravy,then you can add 1/2 cup of water.Cover and cook for sometime.

After few Min's check whether the ladies finger fully cooked or not.Once the gravy  becomes thick and the oil comes out at the top, is the correct stage to switch off the stove and transfer it into the serving bowl.

    Serve it with hot rice and  kootu or simply with papad.

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