Pulisaaru

Ingredients:

Kalani thaneer – 2 cups (water which is soaked and drained from uncooked-rice)

tamarind paste – 3 spoons

crushed tomato – 5 spoons

onion – 1 no (cut it into small pieces)

salt – as required

For seasoning:

oil – 2 tblspn

mustard – 1/2 tspn

split urad dal – 1/2 tspn

methi seeds – 1/2 tspn

dry red chilli’s – 3 nos

curry leaves – 5 nos

Asafoetida – 1/4 tbspn

For garnishing:

cilantro leaves

1. Heat oil and season it using mustard, uradal, methi, asafoetida, dry red chillies and curry leaves.

2. Add cut onions into that seasoning and saute till onion becomes light brown and keep aside.

3. In another vessel, take 2 cups of kalani thaneer, crushed tomato and tamarind paste and mix well with salt.

4. Now mix the sauted onion with seasoning with the above content and allow it to cook in a medium flame.

5. Do not boil more the saaru…turn-off the gas after bubbles has come.

6. Finally garnish with cilantro leaves.