SEPPANKIZHANGU PULI KUZHAMBU

Ingredients:

Seppangkizhangu- 200gms
Tamarind- lemon size
Chilli powder- 1 tsp
Sambar powder- 1 tsp
Coriander powder- 2 tsp
Turmeric powder- half tsp
Curry leaves- a handful
Sambar onions[chopped]-half cup
Chopped tomato- half cup
Fenugreek powder- half tsp
Ground coconut paste- 2 tbsp
Salt to taste
Gingelly oil- 4 tbsp

Procedure:

Soak the tamarind in 2 cups of water for an hour and extract its juice. Steam the seppangkizhangu in pressure cooker up to 4 whistles. When cooled remove the outer skins and cut them in to cubes.
Heat a pan and add the oil. When it becomes hot, add the onion and fry well. Then add the tomato with the curry leaves and the fenugreek powder. When the tomatoes are mashed well and the oil floats on the surface, add the tamarind extract with the powders, coconut paste, and seppangkizhangu pieces with enough salt. Cook until you get the desired consistency.