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Tamarind (puli) – lemon size
Coriander powder – ¼ tea spoon
Urud dal – ¼ tea spoon
Kadala parippu – ½ tea spoon
Red chillies – 6
Pepper – ½ tea spoon
Cumin seed – ¼ tea spoon
Shallots – 3
Mustard seed – ½ tea spoon
Fenugreek – ½ tea spoon
Garlic – 20 cloves
Curry leaves

Method of preparation

Soak the tamarind in hot water for one hour. Later squeeze out the juice and keep it separate.

Take a pan. Heat It. add urud dal, coriander seed , kadala parippu, pepper, shallots, red chillies and cumin seed and fry. When this gets cooled make paste by adding little water.

Take a pan, boil oil. Add mustard seed, fenugreek seed, curry leaves and saute. Later add the crushed garlic into it and mix.

Then add the prepared masala into it and mix. Then add chopped shallots and curry leaves and mix

Then add the tamarind juice into it and boil. Add required water and salt.
Boil this in low flame for 10 to 15 minutes. Puli Kulambu is ready.

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