Puli Curry
A sweet n sour curry dish that can be ed as a vegetarian side dish with hot rice as well as with biriyani dishes too. A hot and spicy favorite with a tangy gravy.
Ingredientsfor 5 servings
- 2 Lemon Tamarind
- 2 tbsp Jagerry — crushed
- 3 Green chilli
- 1 small Ginger
- 3 Cloves Garlic
- 5 Shallots
- 1/2 tsp Turmeric powder
- 1 tsp Chilli powder
- Curry leaves
- 2 tbsp Coconut oil
- 1/2 tsp Mustard seeds
Preparation
Step 1
For preparing puli curry, firstly soak tamarind in two cups of warm water and drain it through a strainer.
Step 2
Boil the tamarind pulp in a mud pot with salt, turmeric, chilli powder and crushed jagerry for 7-10 minutes, until the gravy thickens. Give it a stir now and then.
Step 3
Warm coconut oil in a pan, let the mustard seeds crackle, add finely chopped shallots, green chillies, garlic, ginger and curry leaves, cook well until it goes golden brown colour.
Step 4
Pour this into the tamarind pulp and Stir everything together thoroughly.
Step 5
Puli curry is ready to serve. Puli curry goes well with plain rice, ghee rice or biriyani as a side dish.
Tip
For a thicker gravy, cook uncovered on medium heat for the last few minutes. For a thinner consistency, add a splash of warm water.
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