Podi Porichha Vathha Kuzhambu

Namaskaram!

For all you maamis to become, maamis are, maama's who help maami's, vaaiku rusiya thaligai panni podardhungradhu, 'To Do' list le top rated post ah irukkum!

Apdi kadhai adikka aarambichhu, vaai vazhi vaai ah orally written recipe's le one of the yummiest recipe dhan enga Usha Chithi sonna 'Podi Porichha Vathha Kuzhambu..' unga aathu madapalliyil try panna idho recipe. Rommba eazee..!! (in our aathu slang)

Serves: 3-4 manusha

Ingredients:

Tamarind 1 lemon size 

Gingely oil: 4 teaspoons 

Mustard: 1 spoon

Toor dal: 1 spoon 

Methi: half spoon 

Sambar podi

Table Salt

Asafoetida powder/ small katti (Perungkayam)

Sunda vethhal: 3 spoons 

Curry leaves

Red Chillies- 2 nos.

Preparation:

Make a thick puli paste by adding 2 tumblers of water to the soaked tamarind.

 Take a kadai, add 4 teaspoons of Gingely oil. 

Once the oil is heated, (you will notice aavi, or place your palm slightly above the oil to feel the heat) add 1 spoon mustard.

Let the mustard splatter/pop, then add 1 spoon Toor dal, half a spoon Methi, Asafoetida powder/small katti perungkayam, 3 spoons Sunda vathhal, 2 red chillies and curry leaves to fry.

The mixture would turn golden, then add 1.5 spoon of Sambar powder and shallow fry it.

Add the extracted tamarind water, and salt to taste under low flame. 

Allow it to boil for 10-12 mins.

The mixture will turn thick. 

Add balance curry leaves to it and switch off the flame. 

If it is watery, sprinkle rice flour.

Serve it warm with rice or can be a side dish for idly dosa and curd rice.

-Recipe narrated and prepared by Usha Chithi