Puli vengayam mizhagai

 

                      Puli vengayam  mizhagai is a spicy and tasty recipe that

                                                goes well with curd rice.

Ingredients:

 

 ½ cup   – Green chilies   (chopped finely)

 1cup –  Small vengayam / big onion(chopped finely)

11/2 to 2 Lemen size Tamarind

                            1 small – Jaggery ( as needed)

                             1tsp---Turmeric powder

 Salt---- as needed

Seasonings:

4        tbsp – Sesame oil

 1/4 tsp – Mustard seeds

                               1 pinch – Asafoetida

 

           Soak tamarind in 2 cups of water. Squeeze out the pulp and set aside.

 Heat oil in a pan, season with items given for seasoning.

  Add onion along with required salt, saute for few seconds and

 then add chopped green chilies, turmeric powder and saute for 3 to 4 minutes.

 Now add tamarind juice and bring it to boil.

 Cook until you get gravy kind of consistency.

 Finally add powdered jaggery and cook for 2 or 3 minutes

 Switch off the stove and allow them to cool.

 Serve with curd rice and even with sambar sadham and paruppu sadham.

    

              You can store puli vengayam mizhagai in a airtight container and refrigerator for up to a week.