Puli Thanni | Vengaya Puli Thanni
Vengaya Puli Thanni is one of the kuzhambu which is quickest and fastest to prepare with very minimum ingridents in the home. It's basically a tamarind water with minimum spices (preferably only sambar powder) and onion. We prepare this when we run out of stock of vegitables / lazy days or when we are back from travel and need to prepare the food very quickly. Let's learn how to make Vengaya Puli Thanni with step by step pictures
Servings: 4 people
Calories: 133kcal
Ingredients
- 1 small lemon size Tamarind
- 1 nos. Onion (medium to big size)
- 1 tablespoon Sambar Powder
- 1 teaspoon Salt (adjust to your taste)
For Tempering
- 1 tablespoon Oil
- ½ teaspoon Mustard seeds
- 1 sprig Curry leaves
Instructions
- Soak the tamarind in water and extract the juice.
- Chop the onion roughly to medium to big size.
- Pour the oil in a pan and add the mustard seeds once the oil is hot. When the mustard seeds begins to sputter add the curry leaves and chopped onions and fry it till onion becomes light brown color.
- Now add the tamarind extract along with salt
- Add the sambar powder and allow the tamarind extract to boil well.When the sambar powder raw smell goes away add 1 cup of water and adjust the salt and switch off the flame.
- The vengaya pulithanni is ready to serve with plain rice. The pulithanni will be of very thin consistency. We can add a teaspoon of gingelly oil with the rice and have this dish.
Notes
- You can replace tamarind with Tamarind paste.
- You can also add 1 or 2 green chili (and reduce sambar powder) for good flavor
- Serve with a teaspoon of gingelly oil.
Nutrition
Serving: 200g | Calories: 133kcal | Carbohydrates: 7g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 127mg | Sugar: 2g