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VENDAKKAI PULIPPU MASIYAL


By Shanthi Krishnakumar's cook book (Visit website)



INGREDIENTS:

Lady'sfinger chopped - 1 cup
Tamarind - a lemon sized ball
Sambhar powder - 1 tsp.
Turmeric powder - a pinch
Asafoetida(hing)
Mustard seeds - 1/2 tsp.
Methi seeds - 1/2 tsp.
Oil - 3 tablespoons
Salt - as per taste
Curry leaves - few

METHOD:

Soak tamarind in water and extract pulp. Keep aside.

In a heavy bottomed pan, heat oil and add mustard seeds. When it splutters, add methi seeds, hing, turmeric powder, chopped lady'sfinger and curryleaves . Saute till slightly crisp. Now add the sambhar powder and slightly saute it being careful not to burn it. Immediately pour in tamarind extract alongwith salt. Allow it to boil till thick.

Pulippu masiyal is ready to serve with rice and goes well poricha appalam.



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