Traditional Stem Lettuce Tamarind Broth Recipe - Surri left behind by Amarnath Greens Recipe

To begin making Thandu Keerai Puli Kuzhambu formula, soak tamarind in scalding moisture, squeeze the pulp out and keep aside.

You will approximately 1-1/2 cups of tamarind moisture.bring to temperature sesame cooking oil in a heavy bottomed pot, introduce the mustard seeds, and let it crackle.introduce the asafoetida, curry leaves and let it splutter.introduce the whole garlic cloves, cut up onions and saute until the garlic turns slightly golden and onions become soft.Once the onions become soft, introduce cut up tomato and make until it turns soft and mushy.Next introduce the cut up thandu keerai or amaranth leaves and saute until the greens become soft.After the Thandu Keerai/ Amaranth leaves turn soft, introduce the tamarind pulp, sambar dusting masala condiment, fenugreek dusting masala condiment and augment the taste with table salt, incorporate well and let it low-boil for 10 mins on low bring to temperature.

introduce additional moisture if required to adjust the consistency of the kuzhambu. low-boil and make until the Thandu Keerai Puli Kuzhambu gets a little thicker.

Once the Kuzhambu thickens, turn off the bring to temperature and present scalding.present Thandu Keerai Puli Kuzhambu along with Steamed Rice, Kathirikai Kootu, Carrot and Beans Poriyal formula and Curd for a weeknight dinner. .