VENDI MOTCHAI PULI MANDI

VENDI MOTCHAI PULI MANDI

Ingredients:

200 grms vendi cleaned and cut into ½ inch rounds
70 grms motchai, soaked over night and boiled
1 lime size tamarind soaked in about 2 cups of water
1 tbs chillie powder
¼ tsp tumeric powder
4 small onions sliced
4 pips of garlic sliced into half
2 red dry chillie broken into pieces
2 tbs oil
½ tsp mustard seeds
1 sprig curry leaves
Sugar to taste
Salt to taste
A pinch of perungayam
½ tsp roasted and powdered fenugreek
Little coriander leaves.

Method:

Put a wok on fire, add the oil, when hot add the mustard seeds.
When they splutter, add in the onions, curry leaves, garlic and
The dried chillies. Sauté well.
Now add in the tamarind juice, tumeric powder, chillie powder
And stir well. Now add the vendi pieces, salt and cook for 2 minutes.

Add in the cooked motchai, fenugreek powder, sugar, and perungayam.
Stir nicely, cook for another few minutes.
The vendi should have been cooked by now.
Taste for salt and remove. Garnish with coriander leaves.

Note: Traditionally the tamarind is soaked in arisi mandi
The second and third water in which you wash the rice for cooking.