|4 stks||Green onion(finely choped)|
|1||Tamarind (lime size)|
|¼ tsp||Turmeric powder|
|¾ tsp||R.chilli powder|
|½ tsp||Channa masala powder or fish masala powder|
|1½ tsp||Corriander powder|
|½ tsp||Cumin powder|
|½ tsp||Fenugreek seeds (venthayam)|
|4 strands||Curry leaves|
|4 stks||Cliantro( chopped)|
|2 stks||Green onions (finely chopped)|
step 1. In a bowl mix tamarind in to a thick paste.
step2. then add tomato and make puri out of it.
step3. take all the pulp from tamarind and tomato. add some water
step4. in that puri add chillipowder, corriande rpowder,cumin powder ,channa masala powder,salt and turmeric powder.check for the taste
step5. meanwhile heat oil in a kadai or wok and add mustard after it splutter add fenugreek,curryleaves and vadagam.
step6. fry for few seconds then add green onion.(cut the leaves and the onions into small pieces)
step7. fry green onion for more then 15 mintues
step8. it should be 1/3th of the quantity that we put in the wok fry occassionally and see to that it does not burn
step9. now we can see the oil get seperated from green onion now add the puri
step10. it has to boil for 15 mintues or until it is in semi solid state (it should not watery)
step11. after it all done add 1 tsp butter for rich texture and flavor
step12. garnish it with corriander leaves and green onions.
step13. do it before one day then it will taste really good
old tamarind taste really good
butter is optional. we can add ghee but ghee dominates the taste.if u like ghee can add some
i actually forgot should add 3garlic pods and fry along with green onions
the green onion stalks should have onions in their root.