Pulinkari/ Puli curry

Pulinkari/ Puli curry

Nothing can beat this recipe… I got this pulinkari for rice from my aunt and at home no one encourages it.  This is actually a hurry burry recipe and MIL’s favorite one. What all she has for lunch pulinkari will empties her plate. Best combination is pulinkari and mathi/fish fry, pulinkari and aviyal… goes on. 

Ingredients:

Green chillies – 2 nos

Shallots /small onion – 2 nos

Tamarind – soaked 1 lemon size

Asafoetida resin – turkey berry size

Water – as required

Salt – for taste

Oil – to fry

To temper:

Coconut oil – 2 tbsp

Mustard – 1 tsp

Red chilli - 1

Curry leaves – a sprig

Method:

Smash green chillies and shallots in a hand mixer add required amount of salt and tamarind. Add water and maintain the taste consistency. Heat oil in a pan – splutter mustards and curry leaves. Now fry Asafoetida resin to it. Allow the pulinkari to boil. Serve hot with rice.