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Main Course

Cheera Thandu Pulingary

Easy Cheera thandu pulingary with coconut With Step by Step Pictures.

Ingredientsfor 3 servings

Spinach stems : 1 cup (chopped
Sambar daal : ½ cup or, to taste
Coconut paste : 2 tsp
Carrot : 1 no (sliced ½ inch
Brinjal : 2 nos (sliced/ — optional
Onion : 1 no (sliced
Tomato : 2 nos (chopped
Tamarind : ½ of lemon size
Turmeric : ½ tsp
Sambar powder : 1 tsp
Asafoetida : a pinch
Mustard : 1 tsp
Curry leaves, a few
Salt, to taste

Preparation

Step 1
First cut the spinach stems into small pieces, remove the string from sides. Wash and set aside.
Step 2
Chop the vegetables and set aside.3) In a pressure cooker, add all vegetables, dal and cook it.4) Mean while in a kadai, heat oil. Add asafoetida, onion, tomato and fry it.
Step 3
Add turmeric powder, sambar powder and Stir everything together thoroughly.6) Add this to pressure cooker / kadai and boil again. Add coconut paste, tamarind water and boil again.
Step 4
Remove from fire and pour this into a serving bowl.
Step 5
Let the mustard seeds crackle and curry leaves. Add this into gravy.
Step 6
Easy cheera thandu pulingary with coconut is ready.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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