Saturday, November 8, 2008

Thideer Puli Rasam


Tamarind - 1/2 lemon size or 1/4 tsp of paste
Onion - 1 tsp - chopped
curry leaves - few
Green chilli - 1 - cut them into pieces
Turmeric powder - 1/4 tsp
Hing - A pinch
Salt - 1/4 tsp
Mustard seeds - 1/4 tsp
Oil - 2 tsp


1. Soak tamarind in 1/2 cup of water and extract the juice, filter it and keep aside.
2. Heat oil in a pan, splutter mustard seeds, add onion, curry leaves and fry until golden brown in onion.
3. Add tamarind juice, turmeric powder, hing and salt.
4. Let it boil for 10 mins. Do not let it too thick as you prepare for puliogare. It should be thin.

Notes and Secrets:

-> It will be very sour, so add very little to rice and have. But it'll taste good.
-> If you are planning to take this out, say lunch, add a tsp of oil more. So that rice wont become dry. (see pic)
-> It will stay for 2 - 3 days. Pappad, vadam, chips suits this dish.