VENGAYA PULI CURRY and MASALA PODI

Here comes the PULI CURRY.


VENGAYA PULI CURRY

Ingredients:

10 small shallots, whole
5 pips of garlic, whole
2 dry red chillies cut into pieces
Little tumeric powder
Little asafoetida powder
1 lemon size tamarind soaked in 4 cups of water
2 tbs masala powder add water to make a paste
½ tsp mustard seeds
½ tsp fenugreek seeds
½ tsp urad dal
1 sprig curry leaves
2 tbs gingelly oil
Salt to taste

Method:
Squeeze out the juice from the tamarind and keep aside.
Heat a wok, add in the oil, mustard seeds, urad dal and fenugreek seeds.
Add in the onions, garlic, red chillies and curry leaves.
When the onions turn little brown add in the masala paste,
Tumeric powder, asafoetida powder and salt.
Stir fry the ingredients until oil separates.
Now add in the tamarind juice, let it boil on low flame till the raw small goes. Once the curry is slightly thick, remove and serve with rice.

Note: You can use coconut milk if you want.
The consistency of the curry is your choice.

Here is the masala podi.


MASALA PODI

100 grms coriander seeds
100 grms dry red chillie
15 grms cumin seeds
10 grms pepper corns
20 grms channa dal
20 grms toor dal
3 grms mustard seeds
3 grms asafoetida
10 grms urad dal
1o grms rice
5 grms curry leaves
5 grms fennel seeds

Method:
Dry roast each ingredient separately.
For dry chillie and curry leaves use very little oil and roast.
When it cools , dry grind all the items finely.
Store in an air tight container