Ingredients:

• 1 – small Lemon size Tamarind
• 10 – Red Chillies
• Salt to taste
• For Seasoning:
• 2 tsp – gingili oil
• 1 tsp – Mustard Seeds
• 1/4 tsp – Fenugreek seeds/Vendhayam
• 1 tsp – Channa dal
• Curry leaves

Method:

1. Soak the tamarind in water and extract the juice and keep it aside.
2. In a heavy bottomed pan, add oil and when the oil is hot, add the mustard seeds.
3. When the mustard seeds begins to sputter, add channa dal, fenugreek seeds and curry leaves and fry a while.
4. To this, add broken red chilli and fry for a while.
5. To this add tamarind extract and salt.
6. Let the mixture boil till the raw smell of tamarind goes off.
7. The Pulivendhasaru is ready to serve hot with white rice along with a tsp of gingili oil.
8. Recipe courtesy: Subbu’s Kitchen.

Recipe courtesy of Subbalakshmi Ranganathan