Thattapayir-murungai pulikolambu by Sumalatha

Thattapayir-murungai pulikolambu

Soak the Thattapayir overnight, pressure cook it with half salt.

Ingredients:

Mustard
Fenugreek
Chana dhal
Fennel seeds
Curry leaves - as usual
Olive oil or watever oil u use - 2 tsp


Frozen Murungai - soak in hotwater for 5 mins, then drain.
Medium Onion -- 1 cut lengthwise
Tomato - 1
Tamarind extract -- Konjam
Asa'da -- Generous pinch
turmeric powder
whole red chillies -- 3
chilly powder - 1 tsp
Cori'r powder - 1 tsp(if not going to add coc milk, then lil extra)
Coc milk - quarter of a normal store-bought can


-- Kadai la oil potu, mustard potu, let it splutter, add fennel seeds and fenugreek seeds chana dhal potu brown anodana, red chilles add pani, apram add curry leaves, turmeric powder and asofoedita.

-- now add the onions, let it become transluncent, add tomatoes, mushy anodane add lil oil and chilly powder, nalla mix panni, now coriander powder.

-- Ipo add the murungai, konja neram vadhakitu, add the cooked thattapayir, add puli extract, cover it with lid.

-- 10-15 mins ku apram open panni, check for salt and add coc milk, cook it for another 2 mins and u r done.